Recipe courtesy of Justine Simmons
Lentil Soup
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion, diced  
  • 2 carrots, diced   
  • 2 ribs celery, diced   
  • Kosher salt and black pepper
  • Kosher salt and black pepper 
  • 4 cloves garlic, minced  
  • 3 sprigs thyme  
  • 1 bay leaf  
  • One 14 1/2-ounce can diced tomatoes  
  • 4 cups chicken stock  
  • 2 cups lentils, rinsed  
  • Greek yogurt, for serving  
  • Sliced scallions, for serving 

Directions

Heat the olive oil over medium-high heat in a medium stockpot. Add the onions, carrots and celery, and season with salt and pepper. Cook, stirring often, until the vegetables have softened, about 5 minutes. Add the garlic, thyme and bay leaf, and continue cooking until the garlic is fragrant, 1 minute more.

Add the canned tomatoes with their juice, the chicken stock and the lentils. Bring to a boil, then reduce to a simmer. Cover and cook until the lentils are tender, about 30 minutes. Remove the thyme sprigs and the bay leaf. Season to taste with salt and pepper. 

Serve in bowls, with a dollop of Greek yogurt and a sprinkling of scallions.

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