Lentil vegetable soup

  • 450g French green lentils
  • 600g chopped yellow onions (3 large onions)
  • 600g chopped leeks, white part only (2 leeks)
  • 1 tbsp minced garlic (3 cloves)
  • 60ml good olive oil, plus additional for drizzling on top
  • 1 tbsp salt
  • 1 1/2 tsp freshly ground black pepper
  • 1 tbsp minced fresh thyme leaves or 1 tsp dried
  • 1 tsp ground cumin
  • 300g medium-diced celery (8 stalks)
  • 4-6 medium-diced carrots
  • 3 L chicken stock
  • 60ml tomato puree
  • 2 tbsp red wine or red wine vinegar
  • Freshly grated Parmesan cheese
1) In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2) In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato puree, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

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