Lemon Lentil Soups

There are 2 recipes here to suit different fancies.  I like both of these, my husband dearest isn't a huge lemon fan (much to my chagrin!) so he likes the curry version more, but if you're looking for a nice spring-time, lemon-infused soup, you may have found what you're looking for!

Lemon Lentil Soup
serves 6-8

• 2 cups diced onion
• 1 1/2 cups chopped celery
• 1 TBLS garlic
• 4 cups chopped zucchini or yellow squash
• 1 tsp mustard seeds
• 1 1/2 tsp cumin
• 1 1/2 tsp paprika
• 2 tsp thyme
• 1 tsp oregano
• 1 cup red lentils (can use brown, too)
• 2 cans great northern beans, rinse and drain
• 4 cups broth + 4 cups water
• 1/3 cup lemon juice

-- Saute onion, celery, garlic and zucchini 10 minutes.

-- Add the rest, minus the lemon juice, and bring to a boil.  Reduce heat, cover and simmer 30 minutes until the lentils are cooked. 

-- Rough puree and add lemon juice

-- Season with salt and pepper to taste

Crockpot: Dump, high for 3-4 hrs.

Curried Lemon Soup 

• 2 cups diced onion
• 1 1/2 cups chopped celery
• 1 TBLS garlic
• 2 cups chopped carrots
• 1 can diced tomatoes, with juice
• 1 1/2 tsp cumin
• 1 T curry powder
• 1 cup red lentils (You can play with the lentils and beans, keeping them as is, or omitting the beans and upping the lentils to 2 cups dry -- suggest using brown lentils here)
• 2 cans great northern beans, rinse and drain
• 4 cups broth + 4 cups water
• 1/4 cup chopped cilantro
• 3 TBLS lemon juice

Method is the exact same, just don't puree.