Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and cut into 1/4-inch dice
• 2 celery stalks, cut into 1/4-inch dice
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 1/2 cups dry brown or green lentils (about 10 ounces), picked over and rinsed
• 1 can (14.5 ounces) diced tomatoes, with juices
• 6 cups low-sodium vegetable broth
• 1 cup water, as needed
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Method

1. 1

   Step 1. Allow about 70 minutes: 15 minutes to prepare and 55 minutes to cook. Use a 6-quart pot a colander, a bowl and a fork or potato masher. Brown or green lentils need no soaking; red split lentils soften differently and are not used here. Older lentils may need longer than the estimate.

2. 2

   Step 2. Heat the oil over medium-low heat. Add the onion, carrots and celery. Cook for 9–10 minutes, stirring occasionally, until softened and sweet-smelling, without dark browning. This flavor base should soften before liquid is added.

3. 3

   Step 3. Add the garlic, cumin and thyme; stir for 30 seconds. Add the rinsed lentils, tomatoes, broth, salt and pepper. Bring to a boil, then reduce to a gentle simmer.

4. 4

   Step 4. Cook partly covered for 30–40 minutes, stirring occasionally, until the lentils are tender through the center and the carrots are soft. If the soup gets thick before the lentils soften, add the measured water in 1/4-cup portions as needed; it may not all be required. Continue simmering if the lentils still feel chalky.

5. 5

   Step 5. When the lentils are tender, scoop 1 cup of the soup into a bowl and mash it thoroughly with a fork or potato masher, then stir it back into the pot for a lightly thickened broth with whole lentils remaining. Add the lemon juice and parsley off the heat. If needed, use any remaining measured water to loosen the soup; divide among six bowls.

6. 6

   Step 6. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F.