Simple ingredients like French green lentils, vegetables, broth, tomato paste and spices make a hearty, satisfying soup you’ll make again and again.
- 1 lb French green lentils (16 oz)
- 2 tablespoons olive or avocado oil
- 2 large yellow onions, chopped
- 2 teaspoons minced garlic
- 3 cups celery, chopped (10 stalks/360 gm)
- 3 cups carrots, chopped (8–10 medium/360 gm))
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground cracked pepper
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 3 tablespoons tomato paste (60 gm)
- 2 + quarts vegetable broth (may sub chicken broth)
- 2 bay leaves
- Optional: 2 tablespoons red wine or lemon juice
- freshly grated parmesan cheese
- sour cream or dairy free sour cream
- In a large bowl, pour boiling water over lentils. Let sit 15 minutes, then drain and set aside.
- In a large non-reactive pot, heat oil over medium heat. Saute onions 20 minutes, until very soft and beginning to brown. Add a little broth, as needed, to keep onion from sticking to pot.
- Add in garlic and brown one minute.
- Stir in celery, carrots, salt, pepper and cook ten minutes more, until vegetables begin to soften.
- Add thyme, cumin, tomato paste, lentils and stir to combine.
- Pour in broth plus bay leaves and bring to a boil. Reduce to a simmer, stirring occasionally for 30 minutes. Taste; adjust seasonings and add in a splash of wine or lemon juice.
- Serve with optional cheese and a swirl of sour cream, if desired.