Lentil Soup

Nutrition Notes

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 clove garlic, finely diced
• 3 stalks celery, finely diced
• 3 carrots, peeled and finely diced
• 2 cups (12 ounces) small green French lentils
• 8 cups water or vegetable stock
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons lemon juice, plus more to taste
• 1/2 bunch kale, stemmed and thinly sliced crosswise

Preparation

1. 1

   Step 1

   Caramelize the onions: In a soup pot over medium heat, heat the olive oil. Once the oil shimmers, add the onions and cook, stirring occasionally for 10 minutes, or until deep, golden brown.
2. 2

   Step 2

   Cook the tomato paste and vegetables: Push the onions to the side of the pot. And in the space you made, add the tomato paste. Stir for 2 to 3 minutes, or until the tomato paste darkens to a ruddy brown. Add the thyme, garlic, celery, and carrots. Cook and stir for 2 minutes.
3. 3

   Step 3

   Add the lentils and liquid, then simmer: Add the lentils, 8 cups water, soy sauce, salt and pepper to the pot. Adjust the heat to medium, so the soup is just at a gentle simmer. Simmer for 55 to 60 minutes, or until the lentils are soft.
4. 4

   Step 4

   Finish the soup and serve: Scoop out 2 cups of the soup and purée it in a blender until smooth, or use an immersion blender and purée just until the soup takes on a little body and thickens, but you still have texture. Return the blended soup to the pot and stir in the lemon juice. Add the sliced kale and simmer until the kale softens, about 1 to 2 minutes. Taste, and add more salt, pepper, and lemon juice, if you like. Serve with a nice slice of crusty bread or a side salad.

5. Bon appetit!