Our Favorite Lentil Soup

Last weekend, I decided I would try and will cold weather by making a big batch of our favorite lentil soup.  It’s a Barefoot Contessa recipe, that we made all last winter, and well I had a whole bunch of lentils in the house, so there you go.  What I did forget was how long this recipe takes to make.  Not really for the actual cooking time, but the preparation took quite a bit of time.  As Scott always calls out, I’m more methodical about this part of cooking, so I imagine for others, it might not take as long.  Nonetheless, the soup turned out wonderful – and Scott said it’s my best batch ever.

Some tips

  • I accidentally added 2 tsp. of kosher salt, instead of 1 tsp. and to balance it out, I swapped out the last 1 cup of chicken broth, with 1 cup of drinking water.
  • To make vegetarian, use no-chicken broth.
  • I used the produce count (3 onions, 6 carrots, 8 celery stocks, etc.) rather than the cup measurements.
  • I like to use sweet onions – I think they have a more mellow flavor in the soup.
  • The soup is great on its own, although I’m sure Ina’s suggestion to add a drizzle of olive oil and Parmesan on top tastes great too!
  • This soup freezes REALLY well.  It’s been our saving grace during busy weeks.  I usually take it from the freezer to the fridge, a day or two before I am going to reheat.

The first 20 minutes – Onions, Leeks. Garlic, Thyme, Cumin, Salt, Pepper

Next 10 minutes with carrots and celery

Boil + Simmer with Broth, Tomato Paste + Lentils

Buon apetito!

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