Our Favorite Lentil Soup

Although optional, I highly recommend making the the garlicky green sauce. Stirred in just before serving, it will transform a good lentil soup into an extraordinary lentil soup!

Lentil soup:

  • 2 tbsp olive oil
  • 1 cup diced onion
  • 1/2 cup celery
  • 1 cup diced carrot
  • 4 cloves garlic
  • 2 tbps tomato paste
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb French green or brown lentils
  • 6 cups veggie stock

Green sauce:

  • 1/4 cup olive oil
  • 1/2 cup cilantro, (chopped fine)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1/2 tsp kosher salt
  • ground pepper to taste
  • red pepper flakes to taste

For the lentil soup:

  1. Heat olive oil in a large (6 quart) pot.
  2. Over medium-high heat, saute the onions, celery and carrots until golden, about 5 minutes.
  3. Add the garlic and saute another two minutes: add tomato paste and cook a couple more minutes to caramelize and deepen the flavor of the tomato.
  4. Add the lentils, bay leaf and the broth. Season with salt and pepper.Bring to a boil, and then reduce the heat to low. Simmer the soup for 40-45 minutes, until the lentils are tender.

For the green sauce:

  1. Mix all of the ingredients in the bowl of a food processor and pulse until fine. You can also use a mortar and pestle to mash the ingredients together. Drizzle on the lentil soup.

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