LEMON-LENTIL SOUP Serves 4 to 6 as a main course or starter This recipe is adapted from “The Art of Pantry Cooking” by Ronda Carman, Rizzoli International Publications, Inc. ($39.95).

1.Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, a bouquet of celery, parsley, and thyme tied together, the turmeric and the cumin.

Soups like lentil minestrone, lemony lentil and Tuscan ribollita emphasize using what’s on hand and incorporating diverse textures and flavors.

THE CONFIDENT COOK Recipe: For a hearty vegetable meal, simmer lentil soup with tomatoes and lemon By Karoline Boehm Goodnick Globe Correspondent, Updated December 6, 2022, 12:00 p.m. 5 ...

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