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Lentil Soup

Servings: 8 -10

Ingredients

  • 3 cups dried green lentils rinsed thoroughly (no need to soak)
  • 2 quarts vegetable stock
  • 1 cup white wine
  • 3 tablespoons extra virgin olive oil
  • 1 large russet potato cut in small cubes
  • 4 carrots chopped
  • 4 ribs celery chopped
  • 2 cups fresh baby spinach
  • 1 large onion finely chopped
  • 1-2 shallots diced
  • 5 or more garlic cloves minced or finely chopped
  • handful fresh parsley finely chopped
  • dried or fresh thyme
  • 3 bay leaves
  • 1 teaspoon freshly ground black pepper
  • kosher salt to taste
  • optional - shredded or grated ffresh parmesan cheese

Instructions

  • In large heavy bottom pot, saute onions, shallots, celery and carrots in olive oil for several minutes (about 6-7) until beginning to carmelize.
  • Add garlic and cook for 1 minute, and then add lentils, thyme and parsley. Stir for another minute.
  • Add wine and once it simmers for about a minute, add vegetable stock and stir.
  • Loosely cover and simmer on low for about 35 minutes, adding water, more stock, or wine if soup appears to thick. Taste and add salt if needed.
  • Add potatoes, loosely cover and simmer on low for another 20 minutes, or until lentils and potatoes are tender.
  • Serve in individual bowls and top with parmesan cheese if desired.

Notes

Depending on your taste or preference, add more or less vegetable stock and water. After about 35 minutes of simmer the soup you will see how it's thickening up. Add more water, stock or even wine as needed.