| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Instructions
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Nutrition Facts
| Calories | 462 |
| Total Fat | 13 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 11 milligrams |
| Sodium | 1400 milligrams |
| Carbohydrates | 64 grams |
| Dietary Fiber | 13 grams |
| Sugar | 14 grams |
| Protein | 25 grams |
Reviews
Great soup for New Years eve! I didn’t have enough vegetable broth so I added water and it was perfect!! The house smells amazing!
A delicious, veggie-rich upgrade from a basic lentil soup recipe. I’ve made it twice: once the full recipe, with zucchini substituted for the leeks (because I didn’t have any), and some torn-up kale added toward the end of the simmering time; and once the recipe cut in half, with the leeks and all the other ingredients called for, and some baby spinach tossed in at the very end and just wilted. I do like it with a little added punch of green!
I cut the recipe in half since there are just two of us. I substituted a 14.5 ounce can of fire roasted tomato’s (drained) for the tomato paste, and added a bay leaf to the broth. As others have noted I cut back the salt to 1 tsp for half the recipe. And finally I added about 3 tsp of fresh flat leaf parsley at the end. You may have to add more chicken broth or water depending on how thick you want the soup to be. It only took about 45 minutes for the final summer for the soup to be done. The vinegar at the end is a must. This is a greatly satisfying soup.
Absolutely delicious & so easy to make!!
Delicious! Doesn’t even need bread or rice served with it! I don’t recommend adding salt it was a little over salty or use low sodium broth. I added an extra cup of water as it was thick.
So delicious! I didn’t have a leek, used diced canned tomatoes instead of paste. Added a little rosemary. The flavor was amazing. The red wine vinegar and Parm cheese make it
My favorite soup ever. Make a big pot, freeze half. I do eat it for breakfast, lunch or dinner. That’s how delicious it is.
Delicious and so easy!
This is the best lentil soup you will ever have. The french green lentils are amazing. The texture is so much better than regular lentils and they hold their shape well. Very hearty. You won’t even miss meat! Try it. You will love it!
Great recipe! The whole family enjoyed it, even the kids. I halved the recipe and turned out great. I also added frozen sweet corn. Next time I will add more chicken broth, as the only complaint was that there wasn’t enough broth.