Green Lentil Vegetable Soup
A hearty green lentil soup studded with diced carrots, celery, and potato, simmered until the lentils hold their shape but turn tender all the way through.
Unlike red lentils, green lentils keep their shape as they cook, which makes them ideal for a chunkier, vegetable-forward soup like this one. A generous mix of diced carrots, celery, and potato gives the pot plenty of texture alongside the lentils. A splash of vinegar at the end wakes up the earthy flavors.
Ingredients
Method
Tap a number to mark a step doneWarm the olive oil in a heavy soup pot over medium heat and sweat the diced onion, carrots and celery for about 7 minutes, stirring now and then, until the carrots begin to soften.
Stir in the garlic and cook for 1 minute, then add the potato and green lentils.
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 30 minutes until the lentils and potato are tender but still hold their shape.
Stir in the kosher salt and red wine vinegar, tasting and adjusting the seasoning as needed.
Ladle the soup into bowls, topping each with a few extra pieces of diced raw vegetable for crunch if you like.
Kitchen note
Add the vinegar off the heat right before serving, since simmering it too long cooks off the brightness that balances the earthy lentils and vegetables.
