Photo: Lentil Vegetable Soup Recipe
Ingredients
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Per Serving: Calories: 462; Fat: 13g; (Saturated Fat: 2.5g); Protein: 25g; Carbohydrates: 64g; Sugar: 14g; Fiber 13g; Cholesterol: 11mg; Sodium: 1,400mg
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By solution333
on May 09, 2013
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I made this soup as I had bought lentils. This was the best recipe I found. I am glad I did as it came out great. I followed the recipe with the exception of adding ham shank cubes. Ham shank was on sale at the market. I couldn't resist the price and wanted to add some smoky flavor to the soup. I used low sodium chicken broth from the market. I bought fresh thyme for the recipe but used ground thyme, too. The red wine and cheese really sets it off. There's no additional salt added. The packaged chicken broth has plenty of salt, even if "lower sodium" is on the label. Plus, the ham is salty. To be on the safe side, I bought organic, no sodium lentil soup from the health food aisle and added that. When the soup cools, I'll package some for the freezer. Maybe, for a small family of two, as one reviewer suggested, make less. It wouldn't be difficult to halve it. Also, I would probably add a bay leaf next time.
By Riogina
NC
on May 01, 2013
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Excellent soup! Even better the next day. Foolproof recipe!
By sunshine32_32_1...
Hillsborough, 70
on April 11, 2013
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fabulous soup!!!
Read all 164 reviews