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Ina Garten Lentil Soup Recipe

Ina Garten Lentil Soup Recipe

Ina Garten Lentil Soup Recipe is comfort in a bowl. This hearty soup is perfect for cold days. It's packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8
Calories 280 kcal

Equipment

  • Large heavy pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoon
  • Wooden spoon
  • Ladle

Ingredients
  

  • 2 cups green or brown lentils
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tablespoons minced garlic
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 cups chicken or vegetable broth
  • 1 can crushed tomatoes 28 ounces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • Fresh parsley for garnish

Instructions
 

  • Rinse the lentils under cold water.
  • Drain them well and set aside.
  • Chop all your vegetables into small pieces.
  • This makes cooking faster and easier.
  • Mince the garlic finely for best flavor.
  • Having everything ready makes cooking smooth.
  • Heat olive oil in your large pot.
  • Add the onions and cook for 5 minutes.
  • They should become soft and translucent.
  • Add carrots and celery to the pot.
  • Cook for another 5 minutes, stirring often.
  • Add the minced garlic and thyme.
  • Cook for just 1 minute more.
  • Pour in the chicken broth slowly.
  • Add the crushed tomatoes to the pot.
  • Stir in the rinsed lentils now.
  • Drop in the bay leaf for flavor.
  • Season with salt and black pepper.
  • Bring everything to a rolling boil.
  • Lower the heat to medium-low temperature.
  • Cover the pot with a lid.
  • Let it simmer for 35-40 minutes.
  • The lentils should become tender but not mushy.
  • Stir occasionally to prevent sticking.
  • Remove the bay leaf from the pot.
  • Stir in the red wine vinegar.
  • This brightens all the flavors perfectly.
  • Taste and adjust seasoning if needed.
  • Ladle into warm bowls to serve.
  • Garnish with fresh chopped parsley.

Notes

  • Don't skip rinsing your lentils first.
  • This removes any dirt or debris.
  • Use good quality broth for better flavor.
  • Low-sodium broth lets you control saltiness.
  • Chop vegetables into similar-sized pieces.
  • They'll cook evenly this way.
  • The red wine vinegar is crucial.
  • It adds brightness to the soup.
  • You can make this soup ahead.
  • It tastes even better the next day.
  • Store it in the fridge properly.
  • It keeps well for 5 days.
  • Freeze portions in airtight containers.
  • They last up to 3 months frozen.
Keyword Ina Garten Lentil Soup Recipe