Laurel's Lentil Soup
There’s always something so comforting about a big pot of soup. And if this quintessential one-pot meal wasn’t easy enough to make — all this recipe requires is chopping the ingredients and dumping them into a pot with filtered water. Bring to a boil, and done!
The name comes from our dear family friend Laurel, who I think got + revised the recipe from the Moosewood cookbook, but it’s been in our family thanks to her for years — hence Laurel’s Lentil Soup.
While the red wine isn’t necessary, I find soups always need some kind of acid to brighten the flavors and pull everything together. Try a splash of red wine or sherry vinegar instead.
This soup freezes beautifully and feel free to add a big handful of greens as well for that extra boost — I always add them last minute right before serving or reheating.
Chop + Done
My favorite part about this soup is there’s zero sautéing involved — all ingredients simply go into the pot and an hour later… it’s done!
Laurel’s Lentil Soup
Serves 4
Ingredients:
4 cups filtered water
1 cup French lentils (soaked 8 hours)
1 yellow onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
1 small Yukon Gold potato, 1/2-inch dice
1 bay leaf
1/2 tsp. fine sea salt, to taste
—
1 can diced fire-roasted tomatoes
1/4 cup red wine (optional)
—
Good quality olive oil, for finishing
Sherry vinegar, for finishing
Directions:
Bring water, lentils, onion, celery, carrots, potato, bay leaf, and salt to boil in a stockpot. Simmer 30-minutes, then add in diced tomatoes and simmer for another 15-minutes before adding red wine and cooking another 10-15 minutes. Taste and adjust seasoning as needed.
Serve with a drizzle of olive oil and splash of sherry vinegar.
