I cannot tell you how many times I have made this recipe! It’s easy and one of my favorites…especially on a cold day! Lentils are so good for you and this soup is a delicious way to add them into to your diet. If you make a large batch of this soup it can be frozen for later which is always a bonus! Hope you enjoy this recipe!
- 1 pound French green lentils
- 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
- 1 tablespoon seat 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 (or 2 quarts chicken stock and 1 quart beef stock)
- 1/4 cup tomato paste
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, sauté 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 sauté for 10 more minutes.
Add the chicken/ beef 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 and adjust as needed.