Lemon Lentil Soup

• 6 cups vegetable broth or 6 cups chicken broth
• 4 cups water
• 1 1/2 cups green lentils
• 1 1/2 cups red lentils
• 2 carrots, stalks chopped
• 1 tomatoes, chopped or (14 ounce) can diced tomatoes
• 2 celery ribs, chopped
• 1 onion, large chopped
• 6 garlic cloves
• 3 tablespoons olive oil
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1 teaspoon salt
• 1/4 teaspoon pepper, to taste
• 1/4 teaspoon fresh ginger
• lemon rind, zest amount to individual taste
• 1/8 cup red wine or 2 tablespoons red wine vinegar

1. Presoak lentils and rinse or directly boil.
2. Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
3. Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
4. Add wine and deglaze pan; add tomatoes and lemon rind.
5. Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.

vegetable broth, water, green lentils, red lentils, carrots, tomatoes, celery, onion, garlic, olive oil, thyme, sage, salt, pepper, fresh ginger, lemon rind, red wine

Taken from www.food.com/recipe/lemon-lentil-soup-215773 (may not work)