Print Recipe

The Very Best Lentil Soup

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...
Dinner, Main Course – American
By Adapted from Abra Berens – Serves: 6-8
Prep Time: 10 Minutes – Cooking Time: ~40 – Total Time: ~50 Minutes

Chunky lentil soup with balsamic, lemon herb sauce, chili crunch and sour cream. It's hearty, bright and rich. The Very Best Lentil Soup.

Ingredients

  • 2-3 tbsp. Olive Oil
  • 1 Onion, diced
  • 4 Garlic Cloves, minced
  • 4 Anchovy Filets
  • Kosher Salt
  • 1 cup White Wine or Hard Cider
  • 2 cups Red or Green Lentils – or Split Peas (green or yellow)
  • 1-2 Yukon Gold Potatoes, peeled and cut into chunks (yielding about 1 cup)
  • 2 Carrots, cut into chunks (yielding about 1/2 cup)
  • Toppings for Each Portion
  • 1 tbsp. Balsamic Vinegar
  • 1 tsp. Chili Crunch
  • 1 tbsp. Lemon Parsley Sauce
  • 1/2 tbsp. Sour Cream
  • Herby Green Sauce
  • 1/2 cup Chopped Parsley
  • Zest and Juice of 1 Lemon
  • 2-3 tbsp. Olive Oil
  • Pinch of Kosher Salt

Instructions

1

In a dutch oven or large heavy bottom pot, combine the diced onion, minced garlic and 3-4 anchovy filets with a couple tablespoons of olive oil. Season with a pinch of Kosher salt. Sauté while stirring occasionally until the onions are soft.

2

When the onions are soft (about 5-7 minutes) pour in the white wine.

3

Let the wine vigorously simmer until it's reduced by about half (7 minutes, or so). Add the carrot, potatoes and lentils. Then add 8 cups of water. Stir to combine and bring to a boil. Reduce heat and let simmer, stirring occasionally for 25 minutes.

4

The soup will be thick and most of the liquid will be absorbed and cooked off. If you want an emulsified soup, use an immersion blender or blend the soup in batches in a blender to a smooth consistency.

5

Taste the soup for seasoning and add Kosher salt as needed. Remove from heat.

6

Ladle portions of the soup into wide bowls.

7

Drizzle on the balsamic vinegar. Then spoon on some chili oil, or chili crunch.

8

Dollop on the lemony, herby green sauce and follow that with dollops of sour cream.

Herby Green Sauce

9

To make the lemony parsley sauce, combine about 1/2 cup of chopped parsley with the juice and zest of 1 lemon. Stir and drizzle in about 2-3 tablespoons of olive oil and a pinch of Kosher salt. Mix well to combine.