Greek Lentil and White Bean Soup With Olive and Tomato Gremolata

About the Recipe

Ingredients

Makes 5 Servings

2 tsp (10 mL) lemon zest
2-3 tbsp (30-45 mL) finely chopped fresh parsley
2 tbsp (30 mL) finely chopped kalamata or dry cured olives
1 tomato, finely chopped
1 1/2 c (240 g) chopped onion
1/2 c (51 g) diced celery
4 tsp (20 mL) dried oregano
1/2 tsp (2.5 mL) allspice
1/8 tsp (0.6 mL) ground cinnamon
1 1/4 tsp (6.2 mL) iodized salt
to taste freshly ground black pepper
4 1/4 c (1, L) water
1 c (192 g) dried red lentils
3 c (555 g) cooked white beans
1 garlic clove
1/4 c (60 mL) freshly squeezed lemon juice

Directions

1. To prepare the gremolata: In a small bowl, combine 1 tsp (5 mL) of lemon zest, the parsley, olives, and tomatoes. Stir thoroughly and set aside.

   
   
   

2. To prepare the soup: In a soup pot over medium-high heat, combine the onion, celery, oregano, allspice, cinnamon, salt, pepper, and 3 tablespoons of the water. Stir, cover, and cook for 5 to 6 minutes, stirring once.

   
   
   

3. Add the lentils, 2 c (358 g) of the cooked white beans, and the remaining 4 c (950) of water. Increase the heat to bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

   
   
   

4. Turn off the heat and use an immersion blender to puree until smooth. Stir in the remaining 1 c (264 g) cooked white beans and grate the garlic into the soup. Add the lemon juice and extra 1 tsp (5 mL) of zest and stir. Taste and add additional salt and pepper if desired.

   
   
   

5. Top each bowl with a few teaspoons (45-75 mL) of the gremolata and serve.

   
   
   

Nutrition Facts