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Easy Lentil Soup with Lemon Zest, Garlic, and Parsley
Ingredients
  • 2 tablespoons grated zest and 2 tablespoons juice from 1 to 2 lemons
  • ½ cup chopped fresh parsley leaves
  • 6 medium cloves garlic, minced (about 2 tablespoons)
  • ½ cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 large leek, white and pale green parts only, finely chopped (about 1 cup)
  • 1 medium onion, finely diced (about 1 cup)
  • 1 large carrot, peeled finely diced (about 1 cup)
  • 2 stalks celery, finely diced (about 1 cup)
  • 1 pound dried brown or Puy lentils
  • 2 bay leaves
  • 2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock
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