This lentil soup can’t get much easier
Once I fell in love with a lentil soup, and it was all I could think about when pulses came to mind. Lemony and tangy, it was the antidote to the bleakest winter days, and the color of sunshine (from red lentils) to match its bright disposition.
Eventually, though, the obsession waned, and I remembered how deeply satisfying brown lentils could be. They can also be easier to find than red lentils. Earthy and hearty, brown lentils keep their shape when gently simmered, which makes for a richly textured soup.
You could serve the soup on its own, letting its inherent simplicity shine. But it works even better as the savory base for an array of garnishes — just a little something sliced, crumbled or dolloped for color and verve. I love a combination of parsley and sliced radicchio or cabbage for crisp freshness.
EASIEST LENTIL SOUP
6 tablespoons extra-virgin olive oil, plus more as needed, divided
1 large onion, diced 1½ teaspoons kosher salt, plus more as needed
1 quart chicken, beef or vegetable stock, preferably homemade
1 cup brown or green lentils, rinsed
2 thyme or rosemary sprigs
1-2 garlic cloves, 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
½ cup thinly sliced radicchio, or red or green cabbage (optional)
½ cup parsley leaves, chopped
Heat ¼ cup oil in a medium pot over medium-high heat. Stir in onions and ½ teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6-9 minutes.
Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover and cook until lentils are tender, 30-40 minutes. Discard thyme sprigs.
Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Or ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
Toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt in a small bowl. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley and any other garnishes you like.
Yields 4 to 6 servings.