ot your standard lentil soup, this soup sparkles with the sweet, exotic flavor of cardamom and lemon. Perfect for a tasty, hearty lunch or dinner accompanied with a salad!

INGREDIENTS:
1 tsp. extra virgin olive oil
1 stalk celery, chopped
1 medium carrot, chopped
1 leek, white part only, chopped
8 cups chicken stock
1 medium onion, stuck with four whole cloves
Bouquet garni (fresh marjoram, fresh parsley and a bay leaf tied in a cheesecloth bag)
1 16-oz. bag dried brown lentils, rinsed under cold running water
¼ teaspoon fresh ground pepper
¼ teaspoon cardamom
Fresh lemon juice
Sea salt to taste
Plain yogurt and chopped parsley for garnish

DIRECTIONS:
– Heat oil in stockpot and sauté the celery, carrot and leek until soft.
– Add stock, onion, bouquet garni and lentils. Bring to a boil, lower heat and simmer, covered, until lentils soften and split, about 40 minutes.
–Discard onion and bouquet garni.
–Allow soup to cool slightly then purée soup in batches in a food processor or blender.
–Return to pan and season with pepper, cardamom, lemon juice and salt.

PRESENTATION NOTES:

Serve with a dollop of yogurt and a toss of fresh chopped parsley.