This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it’s warming and velvety. To make this in a pressure cooker, reduce the stock to 3-1/2 cups, and cook on high pressure for 12 minutes, allowing the pressure to release naturally.
EASIEST LENTIL SOUP
- 6 tablespoons extra-virgin olive oil, divided, plus more as needed
- 1 large onion, diced
- 1-1/2 teaspoons kosher salt, divided, plus more as needed
- 1 quart chicken, beef or vegetable stock, preferably homemade
- 1 cup brown or green lentils, rinsed
- 2 sprigs thyme or rosemary
- 1 to 2 cloves garlic, finely grated or pushed through a garlic press
- 1 teaspoon white-wine, sherry or cider vinegar, or lemon or lime juice, plus more to taste
- 1/2 cup thinly sliced radicchio, or red or green cabbage (optional)
- 1/2 cup parsley leaves, chopped
Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt; cook until onions start to brown at edges, stirring frequently, 6 to 9 minutes.
Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to simmer, cover and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
Stir in garlic and remaining 2 tablespoons oil. Use immersion blender to puree the soup to desired consistency, chunky or smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like. Serves 4 to 6.
Nutritional information unavailable.