Robin's Super Healthy Lentil Soup
Courtesy of Bread & Wine by Shauna Niequist
When Ive been doing a little too much feasting and need to bring things back a little bit, this is my go-to. I make a big pot of my friend Robin’s lentil soup, sometimes doubling the recipe. It’s so helpful for me to have something healthful and flavorful and —most important—already prepared. This is an endlessly versatile recipe, as most of my favorite recipes are. Sometimes I add leeks or shallots instead of garlic and onions, and I love adding fresh rosemary or a little rosemary salt at the end with the vinegar. A dusting of Parmesan dresses it up for guests, as does some fresh parsley or celery leaves.
3 Tbsp. extra-virgin olive oil
2 cups onions, chopped
1 cup celery stalks, chopped
1 cup carrots, chopped
2 garlic cloves, chopped
6 cups chicken or vegetable broth
1 1/2 cups lentils
1 14.5-oz. can diced tomatoes in juice
Salt & pepper to taste
- Heat oil in heavy large saucepan over medium-high heat.
- Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes.
- Add broth, lentils, and tomatoes with juice, and bring to boil.
- Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
- Season with salt, pepper, and a splash of vinegar.