On a website that arguably has more than its fair share of lentil soups and stews, I am nowhere close to done with them and am offering yet another idea. This soup has a Mediterranean feel to it thanks to the use of bay leaf, thyme, lemon and parsley. It comes together easily and smells incredibly delicious simmering in the pot.
Because the standard green/brown lentils used in this soup cook quite quickly (25-30 minutes), this soup is a good one when you need something nourishing in a pinch. I’ve made it several times now for a quick last-minute dinner with some bread dipped in olive oil served alongside. Lentils are a meatless meal favorite at our house, offering a robust amount of protein and fiber per serving.
Wishing you sustenance for your bodies and your souls, dear readers.
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Simple & Perfect Lentil Soup
Notes: There are numerous lentil varieties out there and this recipe uses the most standard ones, which are sometimes called green lentils and sometimes called brown lentils. This article gives a good overview; the ones used in this recipe are the first category discussed, aptly called “Brown and Green Lentils.” If avoiding gluten is a thing for you, as it is for me, always pick through your lentils and remove any gluten grains that may be hiding in there.
1 1/2 cups green/brown lentils, picked over and rinsed
Good glug of olive oil
1 medium/large yellow onion, chopped
4 medium/large cloves of garlic, finely chopped
4 celery stalks, thinly sliced
3 medium/large carrots, diced
6 1/2 cups water
1 bay leaf
1 sprig of fresh thyme
Sea salt to taste
Good grinding of black pepper
Juice of 1/2 lemon
1/2 cup chopped flat-leaf parsley, plus more to garnish if desired
~1 1/2 cups thinly chopped kale (optional)
Place a large stockpot over medium heat and pour in a glug of olive oil. Add in the onion and sauté, stirring occasionally, for about 5 minutes until the onion is fragrant and approaching translucent. Add in the garlic and stir for another minute or so. If the onion browns a bit, it’s OK, but try not to let the garlic brown. When the garlic smells really fragrant, pour in the chopped celery and carrots and stir well. Let this mixture sauté for another few minutes, stirring well every minute or so.
Add the lentils to the pot, stir, and pour in the water. Place the bay leaf and thyme sprig in as well and turn the burner to high heat. When the soup starts to boil, turn the heat to low, cover, and simmer for about 30 minutes, or until your lentils are soft and fully cooked. Uncover when the lentils are done. If you’re not adding in the optional greens, turn the stove off at this point.
If you are incorporating the extra greens, add them in while the stove is on and let everything simmer for a few minutes.
Finally, stir in the parsley and season with the lemon juice, sea salt and black pepper to taste.
Serves 4-6
