Heartwarming Lentil and Vegetable Harmony
This cozy lentil and vegetable soup is inspired by Ina Garten's original recipe, lovingly adapted for a vegetarian delight. Packed with nutrient-rich lentils, earthy vegetables, and aromatic herbs, it's the ultimate comfort food for chilly days or when you're simply craving something nourishing. The addition of tomato paste provides a rich depth of flavor, while a splash of red wine vinegar brightens every bite. This soup not only warms your heart but also gets better with time, making it perfect for meal prep or freezing for later. Feel free to customize with seasonal vegetables or a dash of your favorite spices for a unique twist. Serve it with a simple salad and warm popovers for a truly satisfying meal.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
French green lentils
1 lb (Rinsed and drained)
Yellow onions
4 cups (Diced small (about 3 large onions))
Leeks (white part only)
4 cups (Diced small (about 2-3 leeks or 8 scallions))
Red bell pepper
1/2 cup (Diced small (optional))
Minced garlic
1 tablespoon (About 3 cloves)
Good olive oil
1/4 cup (Plus additional for drizzling)
Kosher salt
1 tablespoon (Adjust if using regular salt (1 1/2 tsp))
Freshly ground black pepper
1 - 1 1/2 teaspoon (To taste)
Fresh thyme leaves
1 tablespoon (Or 1 teaspoon dried)
Ground cumin
1/2-1 teaspoon (Adjust to taste; can substitute curry powder or chili powder)
Celery
3 cups (Small diced (about 8 stalks))
Carrots
3 cups (Small diced (about 4-6 carrots))
Vegetable stock
3 quarts (Low-sodium preferred)
Tomato paste
1/4 cup (For flavor depth)
Bay leaf
1 - 2 (For infusion)
Red wine vinegar
2 tablespoons (Or substitute with red wine)
Freshly grated Parmesan cheese
To taste (For serving)
Instructions
1
Begin by placing the lentils in a large bowl and covering them with boiling water. Let them sit for 15 minutes, then drain and set aside.
2
In a large stockpot (7 qt.), heat the olive oil over medium heat. Add the diced onions, leeks, optional red bell pepper, and minced garlic. Season with kosher salt, black pepper, fresh thyme, and cumin. Sauté the mixture for about 20 minutes, stirring occasionally, until the vegetables are soft and translucent.
3
Next, incorporate the diced celery and carrots into the pot, continuing to sauté for an additional 10 minutes until they become slightly tender.
4
Pour in the vegetable stock, followed by the drained lentils, tomato paste, and bay leaf. Stir well to combine, then cover the pot and bring to a vigorous boil.
5
Once boiling, reduce the heat to low and let the soup simmer uncovered for approximately 1 hour, or until the lentils are fully cooked and tender. For added flavor, feel free to simmer a bit longer.
6
Taste the soup and adjust the seasonings to your preference. Finish by stirring in the red wine vinegar.
7
Serve the soup hot, garnished with a drizzle of olive oil and a sprinkling of freshly grated Parmesan cheese. It pairs beautifully with a green salad and popovers for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heartwarming Lentil and Vegetable Harmony?
It is a cozy, nutrient-rich soup inspired by Ina Garten's original recipe, adapted to be a vegetarian comfort food featuring lentils and earthy vegetables.
Is this lentil soup recipe vegetarian?
Yes, this recipe is specifically adapted for vegetarians using vegetable stock and plant-based ingredients.
How long should I soak the French green lentils?
Place the lentils in a bowl and cover them with boiling water for 15 minutes before draining and setting them aside.
What specific type of lentils are used in this recipe?
The recipe calls for 1 lb of French green lentils, which should be rinsed and drained.
Can I use dried thyme instead of fresh thyme leaves?
Yes, you can substitute 1 tablespoon of fresh thyme leaves with 1 teaspoon of dried thyme.
How should the leeks be prepared for this soup?
Use only the white parts of the leeks, dicing them small to yield about 4 cups, which is approximately 2-3 leeks.
What can I substitute for red wine vinegar?
You can substitute the 2 tablespoons of red wine vinegar with an equal amount of red wine.
Why does the recipe include tomato paste?
Tomato paste is added to provide a rich depth of flavor to the vegetable base.
How can I make this recipe completely vegan?
To make it vegan, simply omit the Parmesan cheese garnish or replace it with a vegan cheese alternative.
How long does the soup need to simmer?
After bringing the pot to a boil, reduce the heat and simmer uncovered for approximately 1 hour, or until the lentils are tender.
Is the red bell pepper a required ingredient?
No, the 1/2 cup of diced red bell pepper is an optional addition to the aromatic vegetable mix.
What are some recommended sides to serve with this soup?
This soup pairs beautifully with a simple green salad and warm popovers for a complete meal.
How long should I sauté the onions, leeks, and garlic?
Sauté the onions, leeks, garlic, and optional peppers for about 20 minutes until they are soft and translucent.
Can I substitute the ground cumin with other spices?
Yes, you can substitute cumin with curry powder or chili powder for a unique flavor twist.
How many carrots are needed for the 3 cups of diced carrots?
You will typically need about 4 to 6 carrots to produce 3 cups of small-diced carrots.
Is this recipe suitable for meal prep?
Yes, the soup gets better with time, making it an excellent choice for meal prep or freezing for later use.
Can I freeze this soup for later?
Yes, this soup freezes very well, allowing you to enjoy a nourishing meal on busy days.
What kind of vegetable stock is recommended?
The recipe recommends 3 quarts of low-sodium vegetable stock to better control the salt content.
How much celery is required for the soup?
The recipe calls for 3 cups of small-diced celery, which is roughly 8 stalks.
How should the soup be garnished when serving?
Garnish the hot soup with a drizzle of olive oil and a sprinkling of freshly grated Parmesan cheese.
What size stockpot is needed for this recipe?
A large stockpot with a capacity of at least 7 quarts is recommended.
Should the pot be covered while the soup simmers?
No, once the soup reaches a boil, you should reduce the heat and let it simmer uncovered.
Can I use regular table salt instead of kosher salt?
Yes, but you should adjust the amount; if using regular salt, use 1 1/2 teaspoons instead of the 1 tablespoon of kosher salt.
How much garlic is used in this recipe?
The recipe uses 1 tablespoon of minced garlic, which is approximately 3 cloves.
Are the leeks measured before or after dicing?
The measurement of 4 cups refers to the leeks after they have been diced small.
How does the flavor of the soup evolve over time?
The soup's flavors deepen and improve over time, making leftovers even more delicious than the first day.
What amount of olive oil is used for the base of the soup?
The recipe requires 1/4 cup of good olive oil for sautéing the vegetables.
What should I do with the bay leaf before serving?
The bay leaf is used for infusion during simmering; you can remove it before serving the soup.
What makes this soup a healthy option?
It is packed with nutrient-rich lentils, high-fiber vegetables, and heart-healthy olive oil, making it very nourishing.
Can I add other vegetables to this soup?
Absolutely! Feel free to customize the recipe with any seasonal vegetables you have on hand.