Eastern Mediterranean Lentil Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 tablespoons olive oil
• 6 celery ribs, cut into 1/2-inch dice
• 3 carrots, peeled and cut into 1/2-inch dice
• 2 onions, chopped
• 1 lb dried red lentils
• 1/4 cup long-grain rice
• 12 cups water
• 1 tablespoon lemon pepper seasoning
• 1 tablespoon lawry's seasoned salt
• 2 teaspoons salt (more to taste)
• 1 1/2 teaspoons ground black pepper (plus more to taste)
• 1/2 teaspoon ground cumin (optional)
• 1/4 cup fresh lemon juice
• fresh parsley, for garnish (optional)
• 2 tablespoons butter (optional)
• 1 teaspoon dried mint (optional)

Recipe

• 1 in a large stock pot, heat oil over medium high heat; add celery, carrots, and onions.
• 2 cook, stirring occasionally, until the onions begin to caramelize, about 10 minutes.
• 3 stir in lentils, rice, and water; cover and bring to a boil.
• 4 reduce heat to a simmer (medium low), cook covered, stirring occasionally, until lentils are tender, about 25 minutes.
• 5 season with lemon pepper, seasoned salt, salt, pepper, and cumin; continue cooking, uncovered, stirring occasionally, until lentils break down, about 20 minutes.
• 6 stir in lemon juice; adjust seasonings.
• 7 melt butter in a small saucepan until it begins to foam; stir in dried mint (optional garnish).
• 8 ladle into bowls and garnish with parsley or swirl in minted butter.