Lentil and Vegetable Soup

Name: Lentil and Vegetable Soup
Cook time: 35 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 120 g leek white and light green parts only, thinly sliced and rinsed; 180 g carrot small dice; 120 g celery small dice; 4 g fine salt divided; 12 g garlic cloves minced; 30 g tomato paste none; 200 g green lentils rinsed and picked over; 250 g Yukon Gold potato peeled and cut into 2 cm cubes; 1200 ml vegetable broth warm; 250 ml water as needed for simmering consistency; 400 g canned diced tomatoes with juices; 2 g dried thyme none; 1 count bay leaf whole; 2 g black pepper freshly ground; 4 g fine salt divided; 80 g baby spinach stems removed if needed; 10 ml olive oil divided; 20 ml lemon juice freshly squeezed; 8 g flat-leaf parsley chopped

This soup builds a vegetable base with onion, leek, carrot, celery, and garlic, then simmers green lentils and potatoes until tender. Canned tomatoes add body and acidity, while thyme and bay leaf keep the flavor clean. A final handful of spinach and a little lemon juice lift the bowl without making it heavy.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
120 g leek white and light green parts only, thinly sliced and rinsed
180 g carrot small dice
120 g celery small dice
4 g fine salt divided
12 g garlic cloves minced
30 g tomato paste none
200 g green lentils rinsed and picked over
250 g Yukon Gold potato peeled and cut into 2 cm cubes
1200 ml vegetable broth warm
250 ml water as needed for simmering consistency
400 g canned diced tomatoes with juices
2 g dried thyme none
1 count bay leaf whole
2 g black pepper freshly ground
4 g fine salt divided
80 g baby spinach stems removed if needed
10 ml olive oil divided
20 ml lemon juice freshly squeezed
8 g flat-leaf parsley chopped

Instructions

Heat 20 ml of the olive oil in a 5 to 6 L soup pot over medium heat. Add the onion, leek, carrot, celery, and 4 g of the salt. Cook, stirring often, for 8 to 10 minutes until the vegetables soften but do not brown heavily. The onion and leek are translucent and the carrots have started to soften.
Add the garlic and tomato paste, then cook for 1 minute, stirring, until the tomato paste darkens slightly and smells sweet. The paste looks a shade deeper in color and coats the vegetables.
Stir in the green lentils, potato, vegetable broth, water, canned tomatoes, thyme, bay leaf, black pepper, and the remaining 4 g salt. Bring to a boil, then reduce to a steady simmer. The pot comes to a boil and then settles into small, steady bubbles.
Simmer uncovered for 22 to 25 minutes, stirring occasionally, until the lentils and potatoes are tender. If the soup looks too thick before the lentils are done, add a little more of the measured water in small additions as needed from the 250 ml already listed. The lentils are tender but still hold their shape, and the potatoes mash easily against the side of the pot.
Stir in the spinach and cook for 1 to 2 minutes until wilted. Off the heat, remove the bay leaf, add the remaining 20 ml olive oil and the lemon juice, then taste and adjust only if needed with extra salt from the total already listed. Fold in the parsley if using. The spinach is wilted, the broth tastes bright, and the soup is ready to serve.