This soup is so easy to make, so inexpensive, scales so well, can be so easily garnished, and is SO RIDICULOUSLY DELICIOUS that it should be illegal.
Except not really, because nowhere in Article 1, Section 8 of the Constitution does it say anything like ‘The Power to establish an uniform rule of lentil soup ease and deliciousness,’ and if it’s not in that section, then Congress shan’t make a law about it.
You should make this soup, though. Go out and buy some lentils to keep in your pantry. They’ll be around after the nuclear burnedwhole, and you can toss them in salads, simmer them in curry, or be like Ryan and cook some up plain when it’s been a busy week and you need something to go with your beer for dinner.
Now you’ve got some lentils—awesome! Got an onion and some garlic around? Got a messy spice cabinet or some fresh herbs left over because it’s impossible to buy herbs in quantities in which you actually need them? (If you’ve got some leftover herbs, then you should start a small garden to have some on hand—just saying. Quantities problem: solved.)
Once you’ve got that, you’re three steps away from soup—maybe only two.
Criminally Simple Lentil Soup Recipe
By December 10, 2010Published:
- Yield: 8 Servings
- Prep: 5 mins
- Cook: 50 mins
- Ready In: 55 mins
Lentil soup! Yes! On Sunday afternoons in the wintertime, you can find me in the kitchen (and then working on the couch and doing laundry) making lentil soup. It goes well with young, fruity reds; salty bread or crostini; or a nice panini or croque monsieur.
- olive oil
- 1 medium onion diced
- 2-3 cloves garlic minced
- 1 c lentils
- 4 c (homemade) vegetable broth
- thyme, rosemary, rubbed sage, or similar herbs
- a dash paprika
- Heat a medium pot over medium heat. Add some olive oil and the onion. Sauté until softened, then add the garlic and sauté until the onion is translucent, being careful not to burn the garlic.
- Once the onion starts to brown (caramelise), add the herbs, a bit of paprika, and a pinch of salt. Continue seasoning as you go along.
- Add the lentils and 4 c broth (or water). Season again. Turn the heat up to high and bring to a boil, then reduce heat to simmer.
- Simmer 35-45 minutes, seasoning and stirring frequently, until the lentils reach your desired softness. (I like mine al dente.)
- If you prefer, blend with an immersion blender or whisk vigorously to thicken.
- Season with black pepper and adjust the rest of the seasoning one last time.
- Scoop into a mug or bowl; garnish with olive oil, salt, pepper, and whatever herbs you like; and serve.