Easy Lentil Soup
It’s snowing — and nothing goes better with snow than soup. Marc found this recipe for lentil soup on Serious Eats. We whipped it up this afternoon, to make a quick dinner for Monday night (Mondays tend to be hectic in our house … so the easier dinner can be, the better), but we couldn’t help sneaking some soup for ourselves, as a mid-afternoon snack.
This is a great recipe, because it comes together quickly and easily, and you probably have (mostly) everything in your house — except maybe the lentils, which cost practically nothing. This is a hearty, stick-to-your ribs soup, and makes a TON. Yum!
Easy Lentil Soup
- Olive oil
- 1 medium onion, peeled and chopped
- 3 medium carrots, washed and cut into 1/2 moons
- 1 tbsp. chopped garlic
- 1/2 tsp. dry thyme
- 2 tbsp. tomato paste
- 1 1/2 c. lentils (we used French lentils)
- 1 tbsp. red wine (or balsamic) vinegar
- Heat the oil in a soup pot over medium heat. Add onion and carrot and cook, stirring, until softened. This should take about 5 minutes.
- Add the garlic, thyme and 1/2 tsp. salt and stir for 30 seconds. Stir in the tomato paste and cook for one minute. Add the lentils and cook, stirring for 1 minute more.
- Add enough water (or chicken/vegetable stock, if you have it) to cover the lentils by a few inches — probably about 4-6 cups, depending on your pot.
- Bring to a boil, then reduce heat and simmer 30-45 minutes, until the lentils are completely tender. Taste for salt and pepper and stir in vinegar just before serving.
Marc and I also added a little hot sauce, which surely helped. We also used our stick blender and pureed the lentils a bit, which I think help the consistency of the soup. Good stuff!