This recipe comes to us courtesy of Physicians Committee for Responsible Medicine, which has all kinds of great nutrition information for doctors, medical students, scientists, and everyone else who is interested in learning to cook great food with lots of flavor! This recipe caught my eye because I love gremolata! It’s guaranteed to give this soup tons of deliciousness.

• 2 tsp. lemon zest 
• 3 Tbsp. fresh parsley, chopped finely
• 2 Tbsp. kalamata or dry cured olives, chopped finely
• 4 Tbsp. tomatoes, chopped finely
• 1 1/2 cups onion, chopped
• 1/2 cup celery, diced
• 4 tsp. dried oregano
• 1/2 tsp. allspice
• pinch ground cinnamon (1/8 tsp.)
• 1 1/4 tsp. sea salt
• fresh ground black pepper (to taste)
• 4 cups + 3 Tbsp. water
• 1 cup red lentils (dry)
• 3 cups white beans (canned or previously cooked)
• 1 medium-large clove of garlic 
• 1/4 cup lemon juice, fresh squeezed

GREMOLATA

• In a small bowl, combine parsley, olives, tomatoes, and half the lemon zest (1 teaspoon). Stir well and set aside.

SOUP

2. Combine onion, celery, oregano, allspice, cinnamon, salt, pepper, and 3 tablespoons of water in soup pot. Cover and cook over medium-high heat for 5 minutes. Stir once while cooking.
3. Add lentils, 2 cups of white beans, and remaining 4 cups of water. Bring soup to a boil, reduce heat to low, and simmer (covered) for 20 minutes.
4. Remove soup from heat, allow to cool 5 minutes, and puree until smooth using an immersion blender. 
5. Stir in remaining cup of white beans. 
6. Grate garlic clove and add to soup. 
7. Add lemon juice and remaining lemon zest. Stir well.
8. Fill bowls, and garnish with 2-3 teaspoons of gremolata. Makes 5 servings.