Cozy lentil soup
A budget-friendly choice that gets better the longer it sits in the fridge! From Laura Wright's excellent First Mess Cookbook.
- 3 tablespoons virgin olive oil
- 1 medium yellow onion, small dice
- 2 teaspoons minced fresh thyme leaves (or 1/2 tsp ground thyme)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried tarragon
- 2 medium carrots, small dice
- 2 stalks celery, small dice
- salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup French lentils, rinsed (you can use other lentils, just might need to reduce cook time)
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 6 cups vegetable stock
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onions to the pot and stir. They should be sizzling hot but just barely. Continue to stir and saute the onions until they are completely soft and starting to break down a bit, about 8 minutes.
- To the onions, add the minced (or ground) thyme, smoked paprika, and dried tarragon. Stir the spices in and cook until fragrant, about 1 minute.
- Add the carrots and celery to the pot and stir. Season the whole thing with salt and pepper. Saute the carrots and celery until barely softened, about 2 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- Add the lentils to the pot and stir to coat them in the oil, spices, and vegetables. Add the crushed tomatoes and diced tomatoes to the pot and stir to combine. Add the vegetable stock and stir once more.
- Cover the soup and bring to a boil. reduce the heat to a simmer and adjust the pot lid slightly, allowing some steam to escape. It should be sitting on top of the pot but slightly askew.
- Simmer until the lentils are tender, stirring occasionally, about 25 minutes. Check the soup for seasoning, adjust accordingly, and serve hot.
