There are a few go-to soup recipes that I make over and over again, and this lentil vegetable soup is a big favorite at our house. We enjoy soup all year long, even during the summer, and I love its simple, healthy list of ingredients.
After Larry’s heart attack a year ago, I donated all the canned, salty soup from our pantry and took on soup-making with a vengeance. I use either homemade or boxed low sodium chicken or vegetable stock as a base.
Last week I thought I was coming down with a cold and threw together a batch of this lentil soup. I have learned to prefer the French green du Puy lentils and had a box on hand. Cumin and curry powder give a subtle smoky taste to the soup and the orange zest adds brightness. I play with different vinegars, enjoying the piquancy from their sharp bite. Organic onions, carrots and celery are inexpensive and well worth it.
The trick with lentils is to remember that they have an incredible capacity for absorbing liquid the longer they sit. I almost always add more stock when I am reheating leftovers.
TIP: You can double this and freeze half a batch.
Yields 8 servings
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, including leaves, chopped
- 1 cup green lentils, rinsed and sorted
- 6 cups homemade or low sodium chicken or vegetable stock, divided use
- 1 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon orange zest
- kosher salt and/or ground black pepper to taste
- 2 tablespoons sherry vinegar
- freshly grated parmesan and/or chopped parsley (optional garnishes)
1. Heat the oil in a large, heavy-bottomed pot. Add the onions, carrots and celery and cook until the onion is limp and the other vegetables brightly colored from the heat.
2. Add the lentils and stir into the sautéed vegetables. Stir in 4 cups of the stock.
3. Add the curry, cumin and orange zest. Season with salt and/or pepper. Simmer over low heat until lentils are tender, about an hour.
4. Add the vinegar and remaining 2 cups of stock. Cook over medium heat until soup is hot.
5. Garnish with parmesan and/or parsley and serve.
This recipe is dedicated to my friend, Susan, whose wonderful blog The Wimpy Vegetarian burst onto the scene last October. Thank you for including me in those awarded the Liebster Award. Happily, it is my turn to include five other women and their lovely blogs.
Rustic Garden Bistro