On the all-time list of most loved vegetable soups, we're pretty sure traditional lentil soup is at the top of the list right near tortilla soup, minestrone,...
This is a super simple healthy recipe for lentil soup made with lentils, tomatoes, broth, and loads of herbs and greens. We're calling it Classic Lentil Soup because it is the traditional recipe that we grew up making and it just so happens to be loaded with veggies and vegan. However, it is by no means the only version of this soup out there.
Lentil soup is historically eaten in many cultures around the world from the Middle East to Italy. This recipe is a French-style lentil soup, which is a recipe you'll often find in many home cooks repertoires in France.
In addition to the classic French-style soup base of mirepoix (aka a mix of carrots, onions or leeks, and celery) it traditionally iss made with green lentils from France known as "Le Puy" lentils.
Unlike with dried beans, you do not need to soak lentils before using them. You can do so and it will cut down the cooking time by as much as half. However, we often skip that and just cook them for their full time. Regardless, you'll want to make sure you rinse the lentils before using them and pick out any debris.
When it comes to cooking instructions, making this soup couldn't be easier. And it's one of the quickest soups to make as you can have it on your table in just over 30 minutes.
Though this soup is pretty straightforward, we do have a few tips:
Since we're always and forever in search of balance in our cooking, we like to make a few tweaks to amp up the taste of our bowl of soup. We pretty much always add in a splash of acid (like lemon juice or vinegar) and some fresh parsley to finish.
But it's also fabulous with a pinch of red pepper flakes or adding in a bit of aged Parmigiano-Reggiano cheese.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
plus more for garnish
ends trimmed and discarded, remaining diced
ends trimmed and discarded, remaining diced
(or white or yellow onion) ends trimmed and discarded, remaining diced
peeled and minced
or green or brown lentils (don't use red because they'll break apart and turn mushy)
or freshly-squeezed lemon juice, optional
optional
optional
Make The Lentil Soup: Heat the oil in a heavy-bottomed large pot or dutch oven over medium-high heat until it's shimmering. Stir in the carrots, celery, onion, and garlic cook until translucent and softened. Season well with kosher salt and black pepper.
Stir in the lentils, bay leaf, and oregano (if using) and cook until fragrant. Add the tomatoes and their liquid and the broth or water, then bring to a boil. Reduce heat to low and simmer uncovered until lentils are just soft but not mushy, about 25 minutes.
You can stop now and serve the soup brothy (remove the bay leaf and oregano sprig) or blend part of it. Put 1/3 of the soup in a blender, food processor, or use an immersion blender and blend 1/3 until smooth (this thickens the soup but still leaves texture!
Serve The Lentil Soup: If you want a little more "brightness," add in some lemon juice or vinegar. For a little more nutrition and flavor, stir in a few handfuls of greens or parsley until they wilt. Otherwise, drizzle in a bit more olive oil and serve with crusty bread and a green salad!
Connect With Salt & Wind Travel
More On Salt & Wind Travel
Comments