A Simple Pot of Lentil Soup

Red lentil soup is not only quite beautiful, but quick to make.  This soup can be modified anyway you like and other vegetables or grains can be added in addition to the lentils.  Consider diced potatoes, red beans, parsley, barley … or just like this.  Sometimes I grill shrimp that is marinated in lemon zest, garlic and/or ginger and sprinkle those on the top.  Nonetheless, this is your basic soup recipe and hearty enough to make a fabulous dinner with a nice fresh salad, hearty bread and glass of wine.  If you have extra help in the kitchen, this recipe cooks in under ½ hour.

Lentils, bay leaf and garlic

Serves 6-8; preps and cooks in about 35-40 minutes.

EQUIPMENT

Large stockpot

Wooden spoon, very sharp knife, cutting board

Blender or immersion blender (optional)

INGREDIENTS

1-2 Tbsp olive oil

2 bay leaves

1 medium to large onion, diced fairly finely

2 large celery stalks (even better if they have the greens attached), diced

1 large carrot, peeled and diced

3-4 garlic cloves, minced (about 1 Tbsp)

1 ½ cups dried red lentils

2 cups very ripe chopped tomatoes or 1 14-oz can of diced tomatoes with juice (optional)

6 cups water

½ tsp fresh or dried thyme (optional)

1 tsp dried oregano

pinch of sea salt

freshly ground black pepper (to taste)

RECIPE

Bring your stockpot to temperature over medium-low heat. Add in a small pool of olive oil.  Once it begins to shimmer, add your onions and bay leaf to the pot with a tiny pinch of salt.  You just need a little here, but you do need to add salt to ensure your vegetables weep and make a nice broth.  I probably add about 1/8 teaspoon, I would guess.

As the onions begin to become translucent, add the chopped celery and carrots and allow the veggies to cook slowly for 5 or six minutes while stirring frequently.  You do not want them to brown in this recipe – just gently cook.  Once they are softened add your garlic, mix the garlic through and allow to gently simmer for another minute or two.  Then add the lentils.  Mix them through the veggies and the loveliest gentle aromas should waft through the air.

Now add the tomatoes, spices and water.  Don’t forget a few good grinds of black pepper in there. Regarding the tomatoes, if you do not have very fresh and ripe in season tomatoes (or ones you froze back in season), opt for high quality canned tomatoes.  Two cups is plenty and adds to the beauty of the soup.  Turn the heat up to medium high and bring to a boil.  Once the soup begins to boil, turn it down to medium so that it doesn’t burn but simmers nicely

Simmer your soup for 20 minutes or until the lentils are nicely soft.  For a creamy texture, blend about ½ of the pot of soup.  An immersion blender is best, but if you only have a regular blender, wait 15-20 minutes for the soup to cool and blend in batches by filling the carafe no more than half-way to the top.  Blend a batch; put it in the serving vessel; repeat.  Continue blending until the soup is gorgeous.  It is wonderful completely unblended and rustic or fully blended to a silky smooth consistency.  If you love a creamier soup, add ¼ cup of cream, almond milk, or yogurt to the soup.

GARNISH

Your wonderful soup can be garnished with a bit of parsley, dollop of yogurt, splash of balsamic vinegar or – my favorite – gremolata (minced parsley, garlic and lemon zest).  However you like it, this is a quick, easy, warm and delicious way to celebrate the day.

For an even heartier soup, you can substitute homemade broth (I recommend vegetable or chicken), but don’t use store bought – it will add unnecessary salt and not be as good as just plain water.