Lentil Soup

Cook:45min

Adapted from the "How to Cook Everything the Basics" book. Makes 11-12 2 cup servings. When I timed myself making it, it takes probably 1.5 hours to make and 30 minutes to put away.

Updated at: Mon, 29 Jul 2024 05:17:31 GMT

Ingredients

12 servings

2 tablespoonsolive oil

1.5onion

large, chopped

1 x 16 ozbaby carrots

chopped

3celery stalk

medium, chipped

3 cupdried lentils

5bay leaves

1 ½ teaspoonskosher salt

Instructions

Step 1

Put the oil in a large pot over medium heat. When it’s hot, add the onion and cook, stirring frequently, until soft, 2 to 3 minutes. Add the carrot and celery and keep cooking and stirring until the carrot turns bright orange, about 2 more minutes. (When cooking large amounts, may take 2 or 3x as long)

Step 2

Add the lentils, bay leaves, and 6 cups water; sprinkle with salt and pepper. Bring to a boil, then lower the heat so the soup bubbles steadily and cook, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If the soup gets too thick, add more water, about ¼ cup at a time.

Step 3

Add the lentils, bay leaves, and 6 cups water; sprinkle with salt and pepper. Bring to a boil, then lower the heat so the soup bubbles steadily and cook, stirring occasionally, until the lentils are tender, 25 to 35 minutes.

Step 4

Just before serving, fish out the bay leaves. Taste and adjust the seasoning

Step 5

Optional: Blend part of the soup