This soup is simple and delicious, my favourite combination. Originally this recipe came from the Hollyhock Cookbook!
Lemon Lentil Soup
- 3 tbsp Olive oil
- 2 cups Onion, diced
- 2 tbsp Garlic, crushed
- 1.5 cups Carrot, diced
- 1 cup Potato, diced
- 2 Bay Leaves
- 1 cup Lentils
- 1 cup Celery, diced
- At least 5 cups water or stock
- 1/3 cup fresh Lemon juice
- 2 tbsp fresh Dill, chopped
- 4 cups Greens, chopped (spinach, chard, kale, mustard, sorrel….)
- Salt and Pepper to taste
- In a large pot, saute onions, garlic, carrots, potatoes, bay leaves until potatoes just beginning to soften. About 15 min.
- Rinse lentils and add them to pot with celery. Continue to saute 5 min. Add water/stock, cover and simmer until lentils and vegetables are tender. About 15 min.
- Just before serving, remove bay leaves and stir in lemon juice, dill, and greens. Stir until greens are wilted. Season with salt and pepper and serve immediately.
This looks and sounds delicious!
I make this soup all of the time. It is so comforting and delicious. The Hollyhock cookbook is probably my favorite cookbook!
That’s so neat that you have the cookbook as well. Have you been to the Hollyhock retreat before or how did you find out about the cookbook? Do you have a favourite recipe?
No, I haven’t been to Hollyhock though it sounds great! I picked the book up when I was vacationing on Salt Spring Island one year. I didn’t really dig into it until last year though. I love the Lemon Blueberry muffins and the Rhubarb Cake recipe. I used Vanilla yogurt in the muffins and it gave it a nice flavour. We make the lentil soup a lot as well. I can’t wait to try more of the recipes.
So many great recipes, eh?! Because I don’t eat much dairy (usually just butter) I’m finding I’m having to make substitutions to many of the recipes but that suits me just fine.
Does anyone have the blueberry lemon muffins from the Hollyhock Cooks cookbook?
I haven’t made them yet so I’ll post the recipe for you here and then I’ll make a post when I do make them.
Lemon Blueberry Muffins
1.5 cup whole wheat flour
1 cup all purpose flour
2/3 cup demerara sugar
2 tsp baking powder
1 tsp baking soda
2 tbsp lemon or orange zest
1/2 cup soft butter
2 cup fresh or partially thawed blueberries
2 cups yogurt
2 eggs
1/2 cup shredded coconut
In large bowl combine dry ingredients. Use a pastry cutter to cut in butter. Add blueberries and if you like a cup of pineapple chunks.
In a small bowl, whisk together to yogurt and eggs. Use a wooden spoon to gently fold the wet into the dry. Don’t overmix! The batter sound be lumpy.
Divide the batter into oiled muffin tins. Sprinkle with the coconut. Bake 20-25 minutes until golden and firm to the touch. Allow to cool for a few minutes before lifting them from the tins.