Light, Bright, Colorful Mediterranean Lentil Lemon Soup Easily Transitions from Winter to Spring
Drawing upon Lebanese and Mediterranean influences, this comforting vegan soup features earthy brown lentils infused with depth and richness from lightly caramelized onions, lots of garlic, and warming spices. The savory sweetness comes from a combination of sweet potatoes 
and yams. And, the bright taste from cooking fresh cilantro stems and half a dozen strips of lemon zest right in the pot with the lentils. Adding cups of roughly-chopped greens and cilantro leaves just before serving, adds color, flavor and additional nutrients to Mediterranean Lentil Lemon Soup.
“Officially” Spring
In Montana, transitioning from winter to spring happens in 
stages. This week we and the daffodils have been teased with warmer weather and sunshine. Though, next week’s forecast is for days of below freezing night temperatures and snow. So, having a soup recipe that easily transitions between the seasons, answers the “what’s for dinner” quandary. Plus, this Mediterranean Lentil Lemon Soup recipe makes a large enough batch to have leftovers for another meal or two.
A Note on Ras El Hanout
This “head of the shop” Moroccan spice mix has become one of my favorite ingredients. This organic 26 ingredient mix from Chicago’s Pinch Spice Market is complex, aromatic, and well-balanced.
Ingredients: cumin, black pepper, paprika, grains of paradise, coriander, turmeric, cayenne, lemon, cinnamon, cardamom, allspice, juniper, nutmeg, galangal, ginger, mace, fenugreek, mustard, clove, anise, fennel, licorice, rose, lavender, hibiscus, and white pepper.
Where Have I Been? An Update
It’s been over three somewhat difficult months since my last recipe posting. As I’ve been healing from a fall at home due to overly “grippy” new slippers. Lots of pain. Lots of narcotics just to get off the floor, out of the house, onto the gurney and into the ambulance to get to the ER. Once there, x-rays showed a fractured right humerus and fractured left wrist.
Fortunately, the orthopedist I saw a few days later said the left wrist wasn’t fractured. So, thankfully, he could cut off the huge
cast on my left arm/wrist giving me use of my left hand. He also determined that it was my right proximal humerus and that I wouldn’t need surgery or a cast. Instead, I was given a large sling to immobilize my arm.
Use of my right arm and hand has been a work in progress from zero for a number of weeks to perhaps 65% at the moment. Most wonderfully, I’m increasing in mobility and flexibility daily. Throughout, my husband has been most loving and helpful every step of the way. ♥ ♥ ♥ And, he recently surprised me with these beautiful roses for my Pi Day birthday.
Mediterranean Lentil Lemon Soup with Greens and Sweet Potatoes
Inspired by and adapted from a Milk Street Recipe by Courtney Hill
Based on the beloved Lebanese soup adas bil hamod. Here, simmering strips of lemon zest and fresh cilantro stems with the lentils, along with fresh lemon juice and lots of fresh greens lighten this soup and brighten its flavor. A great transitional soup from both Winter to Spring and Fall to Winter.
- The strips of lemon zest are much easier to peel
while the lemon is whole. Thus, before juicing the lemon, with light pressure, use a sharp vegetable peeler to make long, thin strips of lemon zest. Leave behind the bitter white pith. - Ras El Hanout is optional, though a delicious addition to this soup. Without it, increase each of the other spices by a teaspoon.
Makes about 16 cups Printer-Friendly Recipe
Total time just over an hour
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, sliced pole to pole, halved, then thinly sliced (about 4 cups)
- 1 cup 1/3-inch diced celery
- 1 teaspoon sea salt
- 5 large garlic cloves, minced or put through a garlic press
- 1 ½ bunches cilantro to equal 1 cup thinly-sliced stems, and 4 lightly
packed cups roughly chopped leaves - 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons Ras El Hanout
- 6 2-inch strips lemon zest, plus ¼ cup lemon juice
- 3 bay leaves
- 1 ½ cups brown lentils, rinsed and drained
- 10 ½ cups water
- 1 ½ teaspoons sea salt
- 20 twists freshly ground black pepper
- 1 ½ -pounds Japanese sweet potatoes and/or yams, washed and cut into ¾ -inch chunks
- 6 ounces Power Greens (6 packed cups, roughly chopped)
Instructions
- In a large pot over medium, heat the oil until shimmering. Add the onions, celery and 1 teaspoon salt. Cook, stirring occasionally, until lightly
browned, about 25 minutes. Note: reduce the heat to medium-low after 15 minutes. - Add the garlic, cilantro stems, coriander, cumin, Ras El Hanout, strips of lemon zest and bay leaves. Cook about 2 minutes until fragrant.
- Stir in the drained lentils. Add 10 ½ cups water, 1 ½ teaspoons salt and 20 twists freshly ground pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low. Cook, partially
covered for 10 minutes. - Bring the soup back to a boil. Stir in the potatoes. Lower the heat so the soup continues to simmer, partially covered for 20 minutes. Check that the lentils and potatoes are tender but still hold their shape.
- Remove and discard the lemon zest and bay leaves.
- Just before serving Mediterranean Lentil Lemon Soup, add the greens, cilantro leaves and lemon juice. Cook, stirring, until the greens are wilted, 1 to 2 minutes. Adjust the salt and pepper to taste.