Is there anything more comforting than a bowl of lentil soup? It’s hearty and healthy, and is the perfect thing for a chilly fall or winter night. To this day I think that my mom makes the best lentil soup. It is always perfectly seasoned, and the lentils are always so tender. I’m hoping that this recipe has come close!
A thing I love about any kind of soup, is that you start with the usual suspects: carrot, celery, onion, garlic, but you can add anything you have in your fridge or pantry. My mom will sometimes add chickpeas, cannellini beans, zucchini – even sausage or pieces of meat if she has it on hand.
I stuck with the classic lentil soup flavors – with the addition of smokey bacon (because everything is better with bacon.). I like to use my manual chopper for this, so all of the vegetables are relatively the same size, about the size of the lentils. There is a time and place in my opinion for a chunky soup (beef stew, being one of them), but I like my lentil soup small and uniform!
I always add freshness to my meals – whether it’s a garnish, or fresh herbs inside the dish. Thyme, parsley, basil are usually my go-to’s. Fresh thyme has a light woodsy note, and adds a little pop of that beautiful green. One of the things I like to do with this soup, as well as risotto, is to ‘toast’ the lentils [and arborio rice] along with the vegetables and olive oil before adding the water or broth. It adds another layer of flavor to the dish.
This soup cooks for about 3 hours. It’s necessary to develop all of the flavors, and for the water to absorb into the lentils. I like to taste test about half way through the 3 hours for salt. We add a lot of water, so adding that salt will be crucial. Sometimes people are scared of salt but I promise. you will always need more than you think! This recipe calls for a 1 tablespoon, which may seem like a lot to you. If you want to start with half a tablespoon, do so! If you have a parmesan or pecorino rind laying around, you can add that in for added flavor, you may want to not add as much salt if you do since the pecorino is super salty. The last little pop of freshness, is the spinach. I tend to add fresh spinach to any soup I make, I feel like it’s a good way to get in some more nutrients, while adding some green.
A nice piece of crusty bread and a sprinkle of Pecorino are the perfect pairs for this soup. The crusty bread serves as a mop to get any and alllll soup left from the bowl into your mouth. The winter weather is depressing and frigid at times, but this soup will warm you right up!
Lentil Soup
Ingredients
- 1 slice of bacon cut into strips
- 2 carrots peeled
- 2 celery stalks
- 1 small white or Spanish onion
- 2 cloves of garlic
- 1 16 oz bag of lentils
- 1 14.5 oz can of diced tomatoes
- 4 cups of water
- 1 tablespoon of Better than Bouillon (I use reduced sodium roasted chicken base)
- 1 cup of fresh spinach
- 2 tablespoons of olive oil
- 4 sprigs of fresh thyme
- 2 bay leaves
- 1 tablespoon of salt
- 2 teaspoons of pepper
- Chopped parsley and Pecorino or Parmesan to garnish
Instructions
- Prep your veggies – finely dice the carrots, celery, garlic and onion so they are all relatively the same small size. Place your lentils in a colander and thoroughly rinse to remove any debris.
- In a large dutch oven or stock pot, start sautéing the bacon until it starts to curl and slightly brown. Add in the 2 tablespoons of olive oil and the diced vegetables. Cook for about 10 minutes on medium, until they’re soft and translucent. Season lightly with salt and pepper and add in the leaves of the fresh thyme. Once all the vegetables are soft and cooked, add in the lentils and sauté all together for a few minutes. Add in the diced tomatoes, water, Better than Bouillon, and bay leaves. Stir and let it come to a boil. Reduce the heat to low, and with the lid on, cook for about 3 hours, checking every hour or so to stir to ensure nothing sticks to the bottom. About half way through, taste for seasoning. This is when the tablespoon of salt will probably be needed, since we added so much water. Add if you wish (and maybe more!), as well as the pepper and the spinach, stirring until everything is incorporated.
- Once it’s all cooked, it will be thick and the lentils will have plumped up. Spoon ladlefuls into a bowl, and garnish with fresh parsley and pecorino! Serve with crusty bread for the ultimate chilly night dinner.
