Easiest Lentil Soup
This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it’s warming and velvety. Or dress it up as you like, either with one or two of the suggested garnishes listed in the recipe (see Tip), or with anything else in your pantry or fridge. If you’d like to make this in a pressure cooker, reduce the stock to 3 1/2 cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.
- Serves: 4 persons
- 6tablespoons extra-virgin olive oil, plus more as needed
- 1large onion, diced
- 1 ½teaspoons kosher salt, plus more as needed
- 1quart chicken, beef or vegetable stock, preferably homemade
- 1cup brown or green lentils, rinsed
- 2thyme or rosemary sprigs
- 1to 2 garlic cloves, finely grated or pushed through a garlic press
- 1teaspoon white-wine, sherry or cider vinegar, or lemon or lime juice, plus more to taste
- ½cup thinly sliced radicchio, or red or green cabbage (optional)
- ½cup parsley leaves, chopped
- Toppings (see Tip)
Step 1Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
Step 2Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
Step 3Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
Step 4In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.