One of my big grocery store weaknesses is the bulk section at Winco. (The other big one is cheese.) So with some impulse-buy French green lentils in my pantry, I needed to figure out what to make with…French green lentils. I also wanted to use up some diced carrot and celery, making this Easy Lentil Soup recipe sound like a great fit.
I made a few substitutions based on what I had on hand and came up with a slightly revised version. Which was surprisingly hearty and full of flavor considering the simplicity of the ingredients. As soon as I finished my bowl I was already looking forward to next-day leftovers. And the lentils came out really nice — firm and pleasant, not mushy or bland.
Easy Lentil Soup with Carrots, Celery, and Tomato
Adapted from Easy Lentil Soup
- 1 tbsp olive oil
- 1 medium celery stalk, small dice
- 2 medium carrots, peeled and small dice
- 1 1/2 tsp dried minced onion
- 1 tsp dried minced garlic
- fine sea salt
- black pepper
- 4 cups water
- 1 tsp vegetable broth mix
- 1 (15-ounce) can diced tomatoes with their juices
- 1 1/4 cups French green lentils, rinsed
- 1/4 teaspoon dried thyme leaves
- splash of balsamic vinegar
- Stir the vegetable broth mix into the water and set aside.
- Heat the oil in a Dutch oven over medium heat until shimmering. Add the celery, carrot, and dried onion, and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the dried garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
- Stir in the seasoned water, tomatoes with their juices, lentils, and thyme. Cover and bring to a simmer. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 30 minutes.
- Taste and season with more salt or pepper as needed, then stir in the vinegar. Purée half of the soup in a blender, then stir it back into the rest of the soup.