Green Lentil Soup

This vegetarian lentil soup takes the slow road on purpose. Two and a half hours of gentle simmering breaks the green lentils down until they’re creamy and thick, while the tomatoes, garlic, and basil meld into a rich, aromatic broth.

Grating the onion instead of chopping it is a small detail that makes a real difference. Grated onion dissolves completely into the olive oil as it cooks, building a smooth flavor base without any chunks in the finished soup. It’s a technique common in Greek and Middle Eastern cooking.

The red vinegar stirred in just before serving is the finishing touch that lifts the whole pot. After hours of cooking, lentil soup can taste flat and heavy. That hit of acid wakes everything up and makes the flavors pop.

Kitchen Tips

• Soak the lentils before cooking to cut down on their cooking time and help them cook more evenly
• Stir every 30 minutes. Lentils sink to the bottom and can scorch if left alone too long
• Keep an eye on the water level. The long cook time means you may need to add more liquid halfway through
• Remove the bay leaves before serving. They’ve done their job and turn bitter if left in

Variations

• Add chopped potatoes or carrots for a heartier soup
• Stir in fresh spinach or kale in the last 10 minutes for extra greens
• Use red or brown lentils for a creamier, faster-cooking version