Gremolata (Italian Topping)

Makes about 1/3 cup

1 small bunch of parsley, washed and dried with towel (1 cup loosely-packed)
1 clove garlic
2 lemons

Remove the leaves from the parsley and chop leaves finely.
Chop or grate garlic finely.
Zest rind of two lemons.

Combine ingredients then chop together.

Store in refrigerator up to 1 day.

Red Lentil Soup

Serves 4

1 Tbs olive oil
1 large carrot, diced
2 large ribs celery, diced
1 small yellow onion, diced
1/4 tsp salt
1 cup red lentils
4 water or vegetable broth
1 whole bay leaf
2 Tbs lemon juice

Optional: top with olive oil, yogurt, or gremolata.

In a medium (2 to 3 quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 tsp salt; stir to combine; and then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.

Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.