Lentil Soup From My Mom Recipes

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THE BEST LENTIL SOUP



The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

  • Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
  • Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
  • Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

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