Favorite Lentil Soup

This lentil soup builds flavor in layers. Onions and grated carrots cook down with marjoram and thyme for eight minutes until everything softens and the herbs release their fragrance into the oil. That aromatic base is what gives the soup its depth.

Grated carrots are a smart move here. They practically dissolve into the broth during the hour-long simmer, thickening the soup naturally and adding sweetness without any chunks to work around.

The dry white wine goes in near the end, not at the beginning. Adding it after the lentils are tender means the wine’s acidity stays bright and cuts through the richness of the broth. It’s a small addition that makes a noticeable difference.

Finish each bowl with a generous handful of grated cheddar and fresh parsley. The cheese melts into the hot soup and adds a salty, savory layer on top.

Chef Tips

• Rinse and pick over the lentils before cooking. Small stones or debris can hide in dried lentils and you don’t want a surprise crunch.
• Keep the lid on during the simmer. Lentils need steady, moist heat to cook evenly. Uncovered, the liquid evaporates too fast.
• Hold the salt until the last few minutes. Adding it too early can toughen the lentil skins and slow cooking.
• This soup thickens as it sits. When reheating, add a splash of broth or water to loosen it up.

Variations

• Swap cheddar for Parmesan or Gruyere for a sharper, nuttier finish.
• Add diced potatoes or sweet potatoes with the lentils for a chunkier, more substantial soup.
• Stir in a handful of fresh spinach in the last two minutes for extra color and nutrition.