Name: Lentil Soup
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8 servings
Ingredients: 1 tbsp Olive Oil; 3 count Carrots chopped; 3 clove Garlic finely chopped; 2 stalk Celery chopped; 1 count Yellow onion chopped; 3 tbsp Tomato Paste; 2 tsp Fresh thyme chopped; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Kosher salt; 1/2 tsp Black Pepper; 1 lb brown lentils rinsed and picked through; 1/4 cup fresh flat leaf parsley chopped, plus more for serving; 1 tbsp red wine vinegar

Cooking Instructions

1
Cook the vegetables
Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, garlic, celery, and onion. Cook for five to seven minutes, stirring often, until the vegetables are soft and lightly golden.
Tip: Cut the vegetables into similar sizes so they soften at the same rate.
Cleanup: Wipe down the cutting board after preparing the vegetables to keep your workspace tidy.
2
Build the flavor base
Stir in the tomato paste, thyme, cumin, paprika, salt, and pepper. Cook for two to three minutes, stirring frequently, until the tomato paste darkens in color. Add the vegetable broth and lentils and bring the mixture to a boil. Cover, reduce the heat to medium low, and cook for thirty five to forty minutes until the lentils are tender.
Tip: To check lentils for doneness, press one gently between your fingers. It should give easily without being mushy.
Cleanup: Rinse out the tomato paste can before recycling to avoid sticking residue.
3
Blend part of the soup
Remove about three cups of the soup and transfer to a blender. Remove the center portion of the lid and cover with a towel to allow steam to escape. Blend until almost smooth, then return the mixture to the pot. Alternatively, use an immersion blender directly in the pot for partial blending.
Tip: Blending only a portion thickens the soup naturally without adding cream.
Cleanup: Wash the blender jar immediately so the tomato residue does not cling to the sides.
4
Finish and serve
Stir in the chopped parsley and red wine vinegar. Taste and adjust seasoning if needed. Serve warm with extra parsley sprinkled on top.
Tip: Adding vinegar at the end brightens the flavor and balances the richness of the lentils.
Cleanup: Let the soup cool before transferring leftovers to airtight containers for storage.

Lentil Soup

Ingredients

Cooking Instructions

Cook the vegetables

Build the flavor base

Blend part of the soup

Finish and serve

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