• Basic, Deep-Comfort Lentil Soup

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  • 1 tablespoon olive oil
    2 garlic cloves, peeled and minced
    4 carrots, finely chopped
    3 celery ribs, finely chopped
    1 cup dry lentils
    1 bay leaf
    4 cups vegetable broth or water
    Sea salt and freshly ground pepper, to taste
    In a large saucepan, heat the oil over medium-high. Add the garlic, carrots and celery. Cook, stirring occasionally, until vegetables are fragrant and softened, for about 5 minutes.
    Pick through lentils and remove any pebbles or odd bits. Pour lentils into saucepan with vegetables. Add the bay leaf and broth and bring to a boil. Cover, reduce heat to low and simmer until everything has become tender to point of coalescing, about 1 hour.
    If a more velvety soup appeals, feel free to puree using an immersion blender. Otherwise, simply season generously with the salt and pepper and serve.
    Makes 4 servings.
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