Easy Lentil Soup

This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it’s warming and velvety. Or dress it up as you like, either with one or two of the suggested garnishes listed in the recipe (see Tip), or with anything else in your pantry or fridge. If you’d like to make this in a pressure cooker, reduce the stock to 3½ cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat ¼ cup oil in a medium pot over medium-high heat. Stir in onions and ½ teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.

Step 2

Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.

Step 3

Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.

Step 4

In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.

Step 5

Tip: Dairy (yogurt or sour cream, crumbled feta or goat cheese, or grated Parmesan); spices (toasted cumin seeds, chile flakes, or garam masala); savory vegetables and tart fruit (cubed avocado, browned leeks or onions, grated citrus zest, diced tomatoes, diced orange or grapefruit segments, diced roasted red peppers or pickled jalapeños); or salty finishes (croutons, chopped cooked bacon, sliced olives, crumbled nori or dried seaweed snacks, sesame seeds and sesame oil) are all worthy toppings.