Cozy Lentil Soup
Serves: Makes approx. 4 adult servings and 4-6 kid servings
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 leek, light green and white parts only, halved vertically and thinly sliced into half moons
  • 3 carrots, peeled and finely chopped
  • 2 large celery stalks, finely chopped
  • 1 bay leaf
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup peeled and chopped tomatoes (fresh, canned or boxed)
  • 1 pound lentils, picked and rinsed (I used green)
  • 2 quarts low sodium vegetable broth
  • Parmesan cheese for serving, optional
  1. Place olive oil in a large 6-quart Dutch oven and over medium heat. Once hot, add the onion and cook for 4-5 minutes, until softened and translucent. You do not want the onions to brown. Add leek, carrot, celery, bay leaf, thyme, salt and pepper; cook an additional 5 minutes to combine flavors. Add the tomatoes and lentils and stir to combine. Add 6 cups of the broth and increase heat to high. Bring to a boil. Once boiling, reduce heat to low, cover and cook at a low simmer until the lentils are tender, approximately 50-60 minutes. Remove bay leaf. With an immersion blender* placed at the bottom of the pot (you do not want it splattering), puree the soup to desired consistency. I do about 50%. Stir in the last 2 cups of broth. Adjust for seasoning, adding more salt or pepper if you'd like. Optional: garnish with parmesan cheese. Store in the fridge for up to 4 days or freeze leftovers for up to 3 months.
Recipe by Red Kitchenette at