Lentil Soup

Makes: 4 servings

Time: About 1 hour, mostly unattended

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This classic recipe is easy as can be, especially for a dish so filling and nutritious. It’s on the thin side, but it’s chunky. If you prefer your lentil soup smooth, purée it; for added richness and body, stir in ½ cup cream at the end, or use 1 more carrot and celery stalk at the beginning and mash or purée some of the solids when you’re done cooking.

• 3 tablespoons olive oil
• 1 onion, chopped
• Salt and pepper
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon chopped garlic
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 6 cups vegetable stock (pages 97–100) or water, or more as needed
• 1 cup dried lentils, rinsed and picked over
• 1 bay leaf

1. Put the oil in a large pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until it’s soft, 3 to 5 minutes.
2. Add the carrots, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, another 3 to 5 minutes. Add the thyme and cook, stirring, until fragrant, no more than a minute.
3. Add the stock, lentils, and bay leaf and sprinkle with a little salt and pepper. Bring to a boil, then lower the heat to a steady bubble. Cook, stirring once or twice, until the lentils are tender, 20 to 30 minutes; add more stock a little at a time if the mixture seems too thick. (You can make the soup up to this point, cool, cover, and refrigerate for up to several days.) Fish out the bay leaf, taste and adjust the seasoning, and serve.

Italian-Style Lentil Soup with Rice Substitute fresh or dried oregano for the thyme and increase the amount of stock to 8 cups. Prepare the soup through the beginning of Step 3. After the lentils have cooked for about 10 minutes, add ½ cup short-grain rice (like Arborio or carnaroli) and 1 cup chopped tomatoes (canned are fine). Continue as directed until the lentils and rice are tender but not mushy. Pass grated Parmesan cheese and more olive oil for adding at the table.

Lebanese-Style Lentil Soup with Rice Similar to the Italian version, with different rice and seasonings: Add 2 teaspoons each sumac and cumin along with the thyme and increase the stock to 8 cups. Prepare the soup through the beginning of Step 3. After the lentils have cooked for about 10 minutes, add ½ cup basmati rice and 1 cup chopped tomatoes. Continue as directed until the lentils and rice are tender but not mushy. Garnish with chopped fresh parsley and pass more olive oil at the table.