Lentil Vegetable Soup

My family enjoys having soup all year round.  Lentil vegetable soup seems especially perfect when we want something light and healthy, but filling enough to satisfy.  My 7-year old son has declared lentil soup his second favorite food.  (His very favorite is pesto pasta.)  One time he even asked for lentil soup as his birthday meal.  I love him!

Brown lentils used to always be my lentils of choice for soup, but I have transitioned to almost always using French green lentils.  French green lentils tend to be less starchy and hold their shape in soup slightly better than the more common brown lentil variety.  Sometimes I serve this over a bed of brown rice to make the soup extra-hearty.  Other times I simply serve it along with some crusty bread.  Either way, it’s a wholesome one-pot meal that can be enjoyed throughout the year.

Lentil Vegetable Soup

• Yield: 8

Ingredients

• 1 pound French green lentils, rinsed and drained
• 4 cups chopped yellow onions (3 onions)
• 2 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon cumin
• 3 cups diced celery (8 stalks)
• 3 cups diced carrots (4-6 carrots)
• 2 quarts low-sodium chicken broth
• 1 quart water
• 1 tablespoon red wine vinegar

Instructions

1. Boil 10 cups of water in a large pot or dutch oven. Turn the heat off and add the lentils. Cover and allow the lentils to soak for 15 minutes. Drain and set aside.
2. In the same pot, add the olive oil and sauté the onions, leeks, and garlic with the salt, pepper, thyme and cumin until onions soften and are translucent. Add the celery and carrots and continue to sauté for another 8-10 minutes.
3. Add the lentils, chicken broth, and water. Bring to a boil. Reduce the heat to low, partially cover, and quietly simmer the lentils and vegetables for 1 1/2 hours. Add the red wine vinegar and season to taste with additional salt and pepper. Serve with crusty bread or over a bed of brown rice.

Notes

adapted from The Barefoot Contessa Cookbook