Easy Lentil Soup With Lemon Zest, Garlic, and Parsley Recipe

Ingredients (12)

• 2 tablespoons grated zest and 2 tablespoons juice from 1 to 2 lemons
• 1/2 cup chopped fresh parsley leaves
• 6 medium cloves garlic, minced (about 2 tablespoons)
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 large leek, white and pale green parts only, finely chopped (about 1 cup)
• 1 medium onion, finely diced (about 1 cup)
• 1 large carrot, peeled and finely diced (about 1 cup)
• 2 stalks celery, finely diced (about 1 cup)
• 1 pound dried brown or Puy lentils
• 2 bay leaves
• 2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock