The Two Rooms Café on Whyte Avenue made the most amazing lentil soup. Lemony, not heavy, so delicious. This is the closest I have been able to come to the taste memory of it.
| 1 t | extra virgin olive oil |
| 1 | yellow onion, diced |
| 1½ c | diced carrots |
| 1 t | salt |
| 3 cloves | garlic, minced |
| 1 t | fresh grated ginger |
| 8 c | stock (use vegetable stock or water if you prefer a vegan soup) |
| 1 t | turmeric |
| 2 c | green lentils, |
| zest of ½ lemon | |
| juice of 3 small lemons |
Heat oil in a large Dutch oven set over medium heat. Add the onion, carrots and salt and sauté until softened, about 5 minutes. Add the garlic and ginger and sauté another minute longer. Add the stock, turmeric, and lentils. Reduce the heat to low and simmer, partially covered, for 45 minutes. Stir in the lemon zest and juice and simmer another 30 minutes. Serves 6-8.