Easiest Lentil Soup

Name: Easiest Lentil Soup
Total time: 1 min
Ingredients: 6 tablespoons extra-virgin olive oil, plus more as needed; 1 large onion, diced; 1 1/2 teaspoons kosher salt, plus more as needed; 1 quart chicken, beef or vegetable stock, preferably homemade; 1 cup brown or green lentils, rinsed; 2 thyme or rosemary sprigs; 1 to 2 garlic cloves, finely grated or pushed through a garlic press; 1 teaspoon white-wine, sherry or cider vinegar, or lemon or lime juice, plus more to taste; 1/2 cup thinly sliced radicchio, or red or green cabbage (optional); 1/2 cup parsley leaves, chopped; Toppings (see Tip)

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Total: 1 hours

Servings: 5

Cost: $7.62 /serving

Author : Melissa Clark

fall winter lentils

Instructions

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Step 1

Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.

Step 2

Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.

Step 3

Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.

Step 4

In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.

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