Red Lentil Soup
This rustic red lentil soup is one of my all-time favorite dinners. Sautéed onions and leeks are combined with carrots, celery, crushed tomatoes, broth, and red lentils to produce a hearty lentil soup that is nutritious and incredibly filling. This soup tastes even better as leftovers and freezes extremely well.
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 2 tablespoons unsalted butter
- 1 large yellow onion small dice
- 2 leeks (approx. 6 oz), white and pale green parts only, rinsed well small dice
- 2 large garlic cloves finely chopped
- 3 carrots (approx. 8 oz) small dice
- 5 celery stalks (approx. 6 oz) small dice
- 1½ cups red lentils rinsed (*see notes)
- 1 (15 oz) can crushed tomatoes
- 2 dried bay leaves
- 2 parmigiano-reggiano cheese rinds
- 2 quarts (8 cups) low sodium chicken or vegetable
- kosher salt
- freshly ground black pepper
- grated parmigiano-reggiano cheese for serving
Instructions
- Heat the extra virgin olive oil and butter in a large soup pot over medium heat. Add the onion and leeks, tossing to coat. Season with salt and pepper and cook, stirring occasionally, until the vegetables are very soft and translucent, about 15 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes, stirring often.
- Add the carrots and celery. Cook for an additional 3 to 4 minutes, stirring often. Add the red lentils, crushed tomatoes, bay leaves, parmigiano-reggiano rinds, and broth. Stir to incorporate all ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender and the lentils are soft and beginning to break down, about 45 to 50 minutes. Stir every 10 to 15 minutes. The soup should be thick and hearty. Note: If using older lentils, the total cook time may be longer. Discard the Parmigiano rinds and bay leaves.
- Optional, but Recommended: For added body, blend a small portion of the soup with an immersion blender (or transfer a large ladleful to a small food processor, pulse several times, and return to the pot).
- Serve hot, topped with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese.
Video
Tips for Success:
- Split red lentils and red lentils (1:1 substitute) are interchangeable, but split red lentils will cook and break down slightly faster than regular red lentils.
- Make Dairy Free: Substitute the butter for extra virgin olive oil, and omit the parmigiano rinds.
- Make Vegetarian: Use vegetable broth in place of chicken broth.
Serving: 1serving, Calories: 201kcal, Carbohydrates: 18g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Cholesterol: 12mg, Sodium: 326mg, Fiber: 4g, Sugar: 5g