Best Classic Lentil Soup Recipes

Classic Lentil Soup image

Provided by ratherbeswimmin

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dried lentils, washed and picked over
1 bay leaf
fresh thyme (several sprigs, or a few pinches of dried)
1 carrot, cut into 1/2 inch dice
1 stalk celery, cut into 1/2 inch dice
6 cups vegetable stock (vegetable stock preferred) or 6 cups water (vegetable stock preferred)
salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 onion, chopped
1 teaspoon minced garlic

Steps:

Add lentils, bay leaf, thyme, carrot, celery, and stock in a saucepan; sprinkle with salt and pepper.
Bring to a boil, then decrease heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
Meanwhile, add olive oil to a small skillet over medium heat.
Add the onion and cook, stirring, until it softens, about 5 minutes.
Add in garlic and stir, then cook for 1 minute more and turn off heat.
When the lentils are tender, discard the bay leaf and thyme sprigs and stir the onion mixture into the soup.
Add more stock if the soup is too thick, then taste; adjust the seasoning and serve.

CLASSIC LENTIL SOUP image

Number Of Ingredients 11

I cup brown lentils
4 cups Kitchen Basics Vegetable Stock
1/4 cup dry red wine
2 cups canned crushed tomatoes (or 1 1/2 pounds ripe tomatoes peeled, seeded, and chopped)
1 carrot, sliced
1 onion, chopped
1 celery stalk, sliced
1 garlic clove, minced
2 tsp. fresh basil, chopped
1/4 tsp. dried coriander (cilantro)
6 tbsp. Parmesan Cheese, grated

Steps:

Rinse lentils. Combine all ingredients (except grated cheese) in a large saucepan. Bring to boil; then reduce to low. Cover and simmer about 25 minutes, until the lentils are tender. Ladle into bowls & sprinkle with grated cheese.