Lemon Lentil Soup

Lemon juice and zest brighten up this easy-to-make lentil soup. The beet green crisps are optional but highly recommended – they add a deliciously salty note to the whole bowl.

Ingredients

3 tbsp extra-virgin olive oil

3 large carrots, diced

1 large yellow onion, diced

4 cloves garlic, minced

4-5 sprigs fresh thyme

6 ½ cups low-sodium vegetable broth + additional to taste

1½ cups red or yellow lentils, picked over and rinsed

¾ tsp sea salt + additional to taste Ground black pepper, to taste

1½ tsp fresh lemon zest + ¼ cup fresh lemon juice

BEET GREEN CRISPS

1 bunch beet greens or ½ bunch

Swiss chard (NOTE: Make sure to dry well after rinsing. We like to keep the stems on; however, you can trim stems o. leaves and just roast leaves if desired.)

2 tsp coconut oil, melted

¼ tsp sea salt

Directions

1. In a medium pot on medium, heat olive oil. Add carrots and onion and cook, stirring until tender, about 6 minutes. Add garlic and thyme and cook for 1 to 2 minutes until fragrant.

2. Add broth, lentils, ¾ tsp salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until lentils are tender, 15 to 20 minutes. Pull out thyme sprigs and discard. Stir in lemon zest, lemon juice and additional salt, as needed.

3. Meanwhile, prepare crisps: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

4. In a large bowl, toss greens and coconut oil, rubbing into both sides of leaves. Arrange in a single layer and sprinkle with ¼ tsp salt. Bake for 5 minutes; turn over and bake for 5 minutes more, or until dry and crispy. (NOTE: If your oven runs hot, check greens after 3 minutes to avoid burning.)

5. Divide soup among bowls and break up Beet Green Crisps over top.