Lentil Potage
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
A warming, rustic French-inspired lentil soup with roasted vegetables and herbs, delivering deep, earthy flavors in every spoonful.
Ella x
Ingredients
- 250 gred lentils
- 3carrots(peeled and diced)
- 2celery stalks(diced)
- 1onion(finely diced)
- 3garlic cloves(minced)
- 1000 mlvegetable broth
- 400 gcanned tomatoes(crushed)
- 30 mlolive oil
- 2bay leaves
- 5 gthyme(fresh or dried)
- 5 gsalt(to taste)
- 2 gblack pepper(to taste)
- 15 mllemon juice
Detail level
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear, then set aside.
Tip: Clean lentils cook more evenly and have better texture.
- 2
Heat the olive oil in a large pot over medium heat and sauté the diced onion, carrot, and celery for 5 minutes until softened.
Tip: Cooking these vegetables first creates a flavorful base known as a mirepoix.
- 3
Add the minced garlic and cook for another 1 minute until fragrant.
- 4
Pour in the vegetable broth and canned tomatoes, then add the rinsed lentils, bay leaves, and thyme.
Tip: Stir well to combine all ingredients evenly.
- 5
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until the lentils are completely tender and beginning to break down.
Tip: The soup will naturally thicken as the lentils soften and release their starches.
- 6
Remove the bay leaves and season with salt and black pepper to your preference.
- 7
Stir in the lemon juice for brightness and acidity that balances the earthiness of the lentils.
Tip: Taste and adjust seasoning if needed before serving.
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