Easy Lentil Soup
Updated Jan. 10, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons extra-virgin olive oil, plus more as needed
- 1large onion, diced
- 1½teaspoons kosher salt, plus more as needed
- 1quart chicken, beef or vegetable stock, preferably homemade
- 1cup brown or green lentils, rinsed
- 2thyme or rosemary sprigs
- 1 to 2garlic cloves, finely grated or pushed through a garlic press
- 1teaspoon white-wine, sherry or cider vinegar, or lemon or lime juice, plus more to taste
- ½cup thinly sliced radicchio, or red or green cabbage (optional)
- ½cup parsley leaves, chopped
- Toppings (see Tip)
Nutritional analysis per serving (6 servings)
307 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 13 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat ¼ cup oil in a medium pot over medium-high heat. Stir in onions and ½ teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
- Step 2
Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
- Step 3
Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
- Step 4
In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.
- Dairy (yogurt or sour cream, crumbled feta or goat cheese, or grated Parmesan); spices (toasted cumin seeds, chile flakes, or garam masala); savory vegetables and tart fruit (cubed avocado, browned leeks or onions, grated citrus zest, diced tomatoes, diced orange or grapefruit segments, diced roasted red peppers or pickled jalapeños); or salty finishes (croutons, chopped cooked bacon, sliced olives, crumbled nori or dried seaweed snacks, sesame seeds and sesame oil) are all worthy toppings.
Private Notes
Comments
@Dr. J- the sauteing step is for the onion. With careful attention to the process a tablespoon (or two, max) would be enough to brown the onion, with a splash of broth or water added as needed during those 6-9 minutes. I almost never use as much oil as the mainstream servants of 'classical' technique do. Use common sense and the quantity that is needed for the task at hand.
Instead of the vinegar i usually add lemon juice at the end. And considerably more than suggested- as much as a couple tablespoons , or whatever i find in an entire lemon. It brightens up the taste wonderfully. A 1/4 teaspoon of cumin also works wonderfully with the lentils and lemon. Topped off with a swirl of good olive oil and a dollop of sour cream or thick yogurt.
Then perhaps you should make a recipe for low/no salt, fat soup and publish; don't eat this one, although it looks delicious.
I added the garlic to the onions and sautéed on low, instead of adding later. My preference is not pureed, and it makes it even easier
For us, more garlic, less salt, olive oil just for the sauté. I stirred in baby spinach at the end. Thank you, NYT, this recipe is so simple even I can't mess it up, and I can make one of my favorite things, lentil soup!
This is SUCH a go-to recipe! Have made it many times. Today--Boston, 15 degrees, trapped un snowdrifts--I needed dinner. Created veg stock from old celery, carrot, bay leaf, wilted rosemary. Had to use dried thyme rather than fresh. Then carried on. Smells delicious. Great recipe for a single person like me!