Greek Lentil Soup

The following recipe came to me from the Washington Post which was featuring a recipe from a cookbook by Crescent Dragonwagon (great name!).

Interestingly, the Post ran the recipe on 3/7/20, just before COVID hit. I was fascinated by the story of Reid Branson, a male nurse from Seattle in a stressful job, who made a batch of this soup every week and ate it for lunch almost every workday for more than 15 years.

Joe Yonan, author of the Post article, says: “Don’t skip the clean zing of lemon, which makes it sing.” And for this recipe, please use fresh lemon and use organic lemon if possible, as you may be putting lemon slices in the soup. For a whole-food enhancement, consider blenderizing the lemon flesh instead of squeezing the lemon, to get all of the pulp and fiber.

I am posting this recipe as fall is coming in, and this is certainly a good soup for cold weather. But really, it’s great any time of year. Enjoy!