Lebanese Lentil Soup – Maria Middlestead

Ingredients

• ½ cup soaked green lentils (soak overnight or longer)
• 500 ml (2 cups) homemade or top quality chicken stock* plus extra
• 1 large floury potato such as Agria (or use kumara/sweet potato), chopped
• 1 large onion, sliced
• 1 large carrot, sliced
• 1 stick celery, chopped
• 1 Tbsp chopped ginger root
• 3 large cloves garlic, chopped
• 2 tsp cumin powder
• 1 tsp turmeric
• ¼ cup chopped parsley
• 2 Tbsp extra virgin olive oil*
• grated peel and juice of 1 large lemon
• 2 tsp sea salt with kelp*