Papa Bear's Lentil Soup

Everything goes in the pot at once. Lentils, diced potatoes, carrots, tomatoes, onions, garlic, oregano, olive oil, and chicken broth. Boil for 15 minutes, then simmer for an hour. That’s the whole recipe.

A full pound of dried lentils plus two potatoes make this soup thick and substantial. As the lentils cook, some break down and thicken the broth naturally while others hold their shape. The potatoes add starchy body and the olive oil enriches the whole pot without making it heavy.

Fresh tomatoes peeled, seeded, and quartered add brightness and acidity that keep the earthy lentils interesting. The oregano is the only herb, and one teaspoon is all it takes to give the soup a warm, Mediterranean character.

Kitchen Tips

• Pick over the lentils. Dried lentils sometimes have small stones or debris mixed in. Spread them on a sheet pan and scan quickly before rinsing.
• Don’t skip the 15-minute boil. It jumpstarts the lentils and potatoes so the long simmer finishes the job evenly.
• The soup thickens as it sits. It will be brothier on day one and thicker on day two. Add water or broth when reheating if it’s too thick.
• Season at the end. The broth reduces during cooking, concentrating the salt. Taste and adjust after the simmer is done.

Variations

• Vegetarian version: Swap chicken broth for vegetable broth and the soup becomes fully vegetarian with no other changes.
• Smoky addition: Add a smoked ham hock to the pot at the start for a smoky, meaty depth.
• Lemon finish: Squeeze half a lemon into the pot just before serving for a bright lift.