This satisfying bowlful is a simpler, smaller-batch, and vegan version of Ina Garten’s Lentil Vegetable Soup.
1cupFrench green lentils*
2tablespoonsolive oilplus more for serving, if desired
1large yellow oniondiced
2medium carrotsdiced) (about 1 cup
2stalks celerychopped) (about 3/4 cup
4medium cloves garlicminced) (about 1 tablespoon
1teaspoonkosher saltplus more to taste
1/4teaspoonground black pepperplus more to taste
6cupslow-sodium vegetable broth
1tablespoonred wine vinegar
Chopped parsleychopped scallions, or snipped chives for topping, if desired (I usually add one of these, whatever I have on hand, for a bit of color)
Rinse lentils. Place in a heat-proof bowl and pour boiling water over the top. Let sit 20 minutes.
While the lentils soak, chop and saute the vegetables. To saute, set a large soup pot over medium heat.
When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 10 minutes. Add garlic, thyme, cumin, salt, and pepper. Cook, stirring
frequently, for one minute.
Add the vegetable broth and the tomato paste. Drain the lentils, discarding the soaking water, and add them to the pot. Increase heat to medium high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, about 30 minutes.
Remove from heat and stir in the red wine vinegar. Taste and add additional salt and pepper if
Scoop into bowls and serve. If you like, drizzle with a little more olive oil and an optional topping if desired.
*The recipe calls specifically for French green lentils because they keep their shape when cooked. Brown or green lentils will also work, but the end product will probably be a bit mushier.Adapted from Ina Garten