Red Lentil Soup

Serves: 5 | Prep: 10 min | Cook: 50 min

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 medium yellow onions, medium dice
  • 2 medium leeks, white and pale green parts only, rinsed and medium dice
  • 3 medium carrots (~½ lb), medium dice
  • 5 celery stalks (~6 oz), medium dice
  • 2 large garlic cloves, roughly chopped
  • 1½ cups red split lentils, rinsed
  • 1 can (15½ oz) crushed Italian tomatoes
  • 1–2 parmigiano-reggiano rinds
  • 2 dried bay leaves
  • 2 quarts (8 cups) low-sodium chicken or vegetable broth
  • Kosher salt & freshly ground black pepper
  • Freshly grated parmigiano-reggiano, for serving (optional)

Instructions

  1. Melt butter and olive oil in a large soup pot over medium heat. Add onions, leeks, and a generous pinch of salt. Sauté with lid askew, stirring occasionally, until soft and translucent — about 10–15 minutes.
  2. Add carrots, celery, and garlic; stir for 3–4 minutes. Add lentils, crushed tomatoes, parmesan rinds, bay leaves, and broth. Bring to a boil, then reduce to medium-low and simmer uncovered for 30–40 minutes, stirring every 10 minutes, until vegetables are tender and lentils have broken down. Soup should be thick and hearty.
  3. Optionally blend a small portion with an immersion blender for a better texture.
  4. Season with salt and pepper. Add a squeeze of lemon if it tastes flat. Remove bay leaves and parmesan rinds before serving. Garnish with grated parmesan.