This recipe, created by plant based cookbook author, Dreena Burton,  is from Dr. Neal Barnard's "Cookbook for Reversing Diabetes". Filled with fiber and antioxidant rich foods, this soup makes for a healthy, satisfying, delicious dinner! 

Gremolata is a garnish prepared with garlic, parsley, olives and tomatoes!!

Ingredients:

The Gremolata

• 2 tsps lemon zest
• 2 - 3 T finely chopped fresh parsley
• 2 T finely chopped kalamata olives
• 3 - 4 T finely chopped tomatoes

 

• 1 1/2 cups chopped onion
• 1/2 cup diced celery
• 4 tsps dried oregano
• 1/2 tsp allspice
• 1/8 tsp ground cinnamon
• 1 1/4 tsps sea salt
• freshly ground black pepper, to taste
• 3 T plus 4 cups water
• 1 cup dried red lentils
• 3 cups cooked white beans
• 1 garlic clove
• 1/4 cup freshly squeezed lemon juice

Directions:

Prepare gremolata: In small bowl, combine 1 tsp of the lemon zest, parsley, olives, and tomatoes. Stir well and set aside.

Prepare soup:  In soup pot over medium high heat, combine the onion, celery, oregano, allspice, cinnamon, salt, pepper, and 3 T of water. Stir, cover, and cook for 5-6 minutes, stirring once.

Add the lentils, 2 cups of the white beans, and the remaining 4 cups of water. Increase the heat to bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.

Turn off the heat and use an immersion blender to puree until smooth. Stir in the remaining 1 cup of white beans and grate the garlic into the soup. Add the lemon juice and extra 1 tsp of zest and stir. Taste and add additional salt and pepper if desired. 

Top each bowl with a few teaspoons of the gremolata and enjoy!