Luscious Lentil Soup

This lentil soup is one of those dump-everything-in-the-pot recipes that somehow tastes like it took all afternoon. Red lentils, carrots, celery, onion, leeks, tomato, and garlic all simmer together in chicken broth for 45 minutes until the lentils fall apart and the vegetables go tender.

The smart move here is partial pureeing. Blending just two cups of the soup and stirring it back into the pot gives you a thick, creamy base studded with chunks of carrot and celery. Full puree would be boring. All chunky would be thin. This split approach gives you the best of both.

Red lentils cook faster than green or brown varieties and break down naturally, which means they thicken the soup without any added starch or cream.

Chef Tips

• Clean and slice the leek carefully. Sand hides between the layers and gritty soup is unforgivable.
• Remove the bay leaf before pureeing. It can break into sharp pieces in the blender.
• A squeeze of lemon juice right before serving brightens the whole bowl. It’s the difference between good soup and great soup.
• Add a tablespoon of miso paste for a deep, umami-rich version that tastes more complex.

Variations

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Stir in a teaspoon of cumin and a pinch of turmeric for a more Middle Eastern-style lentil soup.
• Top each bowl with a drizzle of good olive oil and a sprinkle of za’atar.