Seriously Simple: How to brighten up lentil soup
By Diane Rossen Worthington, Tribune Content Agency
on
2 celery ribs, finely chopped
3 garlic cloves, minced
2 cups (1 pound) red lentils, rinsed and picked over
2 quarts chicken or vegetable stock
2 cups diced well-drained canned tomatoes
1 bay leaf
2 tablespoons finely chopped parsley
For the gremolata:
1/4 cup finely chopped parsley
Zest of 1 lemon
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