Lemony Lentil Soup
This is a creamy soup that is a great first course, or can serve as a light supper. It is a nice change from the heavier versions of lentil soup.
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 c brown lentils, washed and sorted
- 8 c water
- 3 Tbsp tahini
- 2 stalks celery, roughly cut
- 2 T fresh tarragon, chopped (or 2 tsp dry)
- 1 Tbsp fresh chives, snipped (or 1 1/2 tsp dry)
- 4 Tbsp fresh parsley, minced
- 2 garlic cloves, chopped
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tsp dry marjoram (or us 1 Tbsp fresh)
- 2 bay leaves
- zest of 1 lemon
- 4 Tbsp fresh lemon juice
- 1- 13 oz can cream of coconut
- In a medium skillet, heat the olive oil. Saute the onion until tender; set aside.
- In large kettle, place lentils and water. Bring to boil, add tahini and turn heat down. Simmer 30-40 minutes, or until lentils are very tender. With a slotted spoon, remove most of the lentils to a food processor, leaving the cooking liquid in the kettle. Add the sauteed onions to the processor and pulse until pureed. Add back to the kettle.
- In the same food processor add the celery, tarragon, chives, parsley, and garlic. Pulse until very fine. Add to the pot of soup. Add the salt, pepper, marjoram, bay leaves, lemon zest, and lemon juice. Simmer another 20-30 minutes until well blended and thickened, stirring several times. Stir in the cream of coconut and simmering a few minutes. Garnish with thin lemon slices or tarragon leaves.