Lentil Soup with Vegetables: Ina Garten’s recipe

Serves 10

This is one of my favorite fall recipes, and I’m able to use the leftovers for a number of other dishes, including pureeing into baby food. If you are planning to make baby food, don’t add salt or vinegar until after you’ve removed the portion for baby.

I top this with grilled sliced chicken sausage as a healthier play on the classic lentil sausage soup. lentil soup

Ingredients

1 pound French green lentils–Whole Foods sells these in the bulk foods bins
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top (I actually use less, more like a Tablespoon or two)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Instructions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Her recipe is also available on the food network