Lentil Soup
Warm Up This Season with Mediterranean and Vegan Lentil Soup: A Cozy Fall and Winter Delight.
EQUIPMENT
- 2 large sauce pan
- 1 Stirring spoon
INGREDIENTS
- 8 oz lentils Du Puy
- ¼ cup olive oil
- 1 tbsp garlic (minced)
- 1 onion (minced)
- 1 large carrot (chopped)
- 1 qt water
- 1 sprig thyme
- 2 bay leaves
- 1 tbsp tomato paste
- salt and ground black pepper (to taste)
- 1 tsp olive oil (for garnish)
- 1 tsp red wine vinegar (to taste)
INSTRUCTIONS
- Cook the Lentils: Place lentils in a large saucepan and cover them with water by about 1 inch. Bring to a boil and cook until tender, approximately 10 minutes. Drain and set aside.
- Sauté Vegetables: Heat ¼ cup olive oil in a separate large saucepan over medium heat. Add minced garlic, onion, and chopped carrot. Stir and cook until the onion softens and becomes translucent, about 5 minutes.
- Add Tomato Paste & Seasonings: Stir in the tomato paste and season the vegetables with salt and ground black pepper.
- Simmer the Soup: Add the cooked lentils to the saucepan with 1 quart of water, thyme sprig, and bay leaves. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes
- Adjust Consistency: Continue simmering the soup for 30 to 40 minutes, stirring occasionally. If the soup becomes too thick, add more water to reach your desired consistency.
- Finish with Garnish: Once the lentils are fully softened, drizzle with 1 teaspoon of olive oil and a splash of red wine vinegar for a bright finish.
NOTES
- Type of Lentils: Du Puy lentils hold their shape well, but you can substitute with green or brown lentils if unavailable.
- Customize the Flavors: Feel free to add more vegetables like celery or even a handful of spinach toward the end of cooking for extra nutrition.
- Texture Variation: For a creamier texture, blend a portion of the soup using an immersion blender before adding the final garnishes.
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