Lentil Soup With Cilantro and Lemon Gremolata

Lentil Soup with Cilantro Lemon Gremolata


My daughter loves lentil soup. It is one of her favorite meals. My version of lentil soup is not highly complicated, lentils, carrots, celery, onion, and a final squeeze of lemon at the end. When I ran across a recipe by Kenji over on the Serious eats blog adding a parsley and lemon Gremolata, I knew I had to try it! Let me tell you, hands down this is the best lentil soup that I’ve ever had or made! My daughter ate 3 bowls, (3 of her little mini bowls, but 3 bowls none the less), and she could not stop saying how yummy it was. I decided to use cilantro instead of parsley because I love the flavor of cilantro, lemon, and lentils—super yummy. If cilantro is not your thing, then by all means use parsley, this soup is good either way! If you know you’re putting this in your weeknight line up soak the lentils overnight, it will shave off 30 minutes of your cooking time.

Prep time: 10 minutes

Cook time: 45minutes-1hour

servings: 6

Here’s what you need:

Gremolata Ingredients:

6 cloves of garlic, minced

2 tablespoons lemon zest

4 tablespoons oil

1/2 cup cilantro chopped (sub parsley)

Ingredients for Soup

1 cup of lentils ( I used French green lentils)

1 cup carrots diced

1 cup celery diced

1 medium onion diced

4 tablespoons oil

2 tablespoons lemon juice

5 cups of good quality chicken broth( sub with veggie stock if you want to make this vegetarian)

1 lemon cut into wedges for squeezing.

Directions: Add the ingredients for the gremolata to a small bowl,

Mix well and set aside.

Heat 4 tablespoons of oil in a Dutch oven pan, add the onions, carrots and celery,

Sauté until onions are translucent about 5 minutes,


Add the lentils mix well,

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Add half of the gremolata. Mix well and cook for 2-3 minutes, your house should smell amazing at this point.


Add in the chicken stock and bring to a boil.


Lower the fire and simmer until lentils are nice and tender around 45 minutes. Add water, if necessary, it wasn’t for me. Once lentils are tender, add the lemon juice, mix well then turn off the fire. Serve by ladling into soup bowls and topping with a dollop of the remaining Gremolata, a few squeezes of lemon juice, and enjoy!




If you don’t have it already, check out Kenji’s new book, The Food Lab, it’s full of useful cooking information backed by science.

Berbere Spiced Lentil Stew (MISR WOT)

Berbere Spiced Lentil Stew

Berbere Spiced Lentil Stew


So I’ve decided that this will be my last post until the summer is over.  Mainly because we’ll be traveling for at least  three weeks in August, and today is Page’s last day in her summer program at school.  We have about a week of lounging around and playing in the back yard before she starts her Spanish immersion summer program.  I want to spend as much time as I can with her, without looking at my phone to do all that blogging requires of me.  I’ll be sure to update my Instagram account with all of my food adventures–as usual.  So if you aren’t following me on Instagram, click on the link to the right to do so.  Now to the recipe. Berbere Chicken was one of the first recipes that I shared on this blog.  It’s one of Page’s favorite chicken dishes–although lately it is getting some strong competition from Sous Vide Chicken Thighs with Thyme and Garlic. She still love this chicken nonetheless. After making the chicken the last time, I was so impressed with the flavors, I wanted to add it to something else, and then it occurred to me how awesome this seasoning would be on lentils, in a soup.  As I walked around my kitchen, grabbing ingredients and  formulating a recipe in my head, lentils, tomatoes–because my garden is overflowing with them, onion, garlic, lemon, and berbere spice, it occurred to me that I had these flavors before in a dish at an Ethiopian restaurant.  Sure enough there was a recipe for a stew by none other than Marcus Samuelson.  While I did not follow his recipe exactly, my own isn’t so far off.  I used some Organic Green French Lentils, which I sprouted.  His recipe and I guess the traditional recipe calls for red lentils. I added some of the preserved lemon salt  I made to my bowl as a finish.  If you haven’t made my preserved lemon salt yet, a little preserved lemon would be awesome with this.

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1 cup of sprouted organic green lentils

1 large tomato chopped

1 small onion, chopped

4 cloves of garlic

2 tablespoons of oil –your choice I used butter

2 tablespoons of berbere spice

1 lemon cut into wedges

3 cups of water

Ingredients for Berbere Spice

3 Tablespoons of Paprika I used a smoked
1 tablespoon of red pepper flakes
1 tablespoon of ground ginger
1 tablespoon of cumin seeds or ground cumin
1teaspoon of ground turmeric
1teaspoon of sea salt
1 teaspoon of fenugreek powder, or seeds
1 teaspoon of coriander
6 cardmom pods or 1 teaspoon of ground cardamom
1/2 teaspoon of ground cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of black peppercorns
8 whole cloves

Directions for spice blend:
Place all the spices in a dry cast iron skillet and cook over medium high heat, stirring constantly until toasted about 3-5 minutes. Cool completely  place all ingredients in a spice grinder or blender until finely ground. Transfer to an air tight storage container for up to 3 months.

Directions: Heat the oil along with the onion, and garlic and cook until onion is translucent.


Add in the lentils and berbere spice.


Allow the mixture to cook for 2-3 minutes, then add in the tomato,



cook for another minute or two,



then add in the water.  Bring to a boil, then allow the lentils to simmer for 20-30minutes, or until lentils are tender.


You can serve at this point, by adding the stew to a bowl and squeezing a few lemon wedges over the soup.  I wanted a little more texture, so I blended a quarter of my lentils then added them back into the stew.


It made the soup thicker and creamier.  Delicious either way!