Welcome to the simplest soup recipe of all time.
I have been working my way through a page of soup recipes I tore from a magazine upwards of four years ago. I started with winter tomato soup and followed it with a carrot and sweet potato soup spiced with ginger. Savory Moroccan soup is right up there on my list.
Then there was this Greek lentil soup.
Little excited me about vegetables and lentils in broth, but I made it anyway. I can tell you I made it because I wanted to cook with something I do not typically use (the lentils). I can tell you I also wanted to use up a rogue carrot, leftover celery stalk, and a can of tomatoes I opened for some reason but then did not use in its entirety.
Both of those are true, but in all honesty, I made this soup simply because it was on the page, and I wanted to cross it off. I’m not sure what that says about my personality, but it’s probably not good.
The good news is my assumption that a soup made from leftover vegetables and lentils would taste dull was proved wrong. I was surprised by its rich, almost buttery, flavor.
Lentil soup is a far cry from cake, of course, but for a simple soup, it was deceivingly delicious. Top it with a dollop of sour cream or plain Greek yogurt for a bit more deliciousness. Then enjoy.
- 1 tablespoon olive oil
- ½ teaspoon minced garlic
- 1 small yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 cups chicken or vegetable stock
- ¾ cup diced tomatoes, including juice
- ½ cup dried red or brown lentils, rinsed
- 1 bay leaf
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- Heat the olive in a large pot over medium heat.
- Add the garlic, onion, carrot and celery and saute until soft, about two to three minutes.
- Add the remaining ingredients to the pot (stock through basil) and bring to a boil.
- Reduce heat to low and simmer 15 to 20 minutes until the lentils are tender.
- Remove the bay leaf before serving.