Ina Garten Lentil Vegetable Soup

Ina Garten lentil vegetable soup takes 2 hours and French green lentils, leeks, carrots and celery to make a hearty, brothy winter soup. Try this easy cozy lentil soup for Sunday dinner, cold nights or meal prep week, since it's one-pot and thickens beautifully overnight.

Cook the onions, leeks and garlic a full 20 minutes until they turn translucent and very tender, because that slow start builds most of the flavor. Rush it and the soup tastes thin, with raw sharp onion in every spoonful.

Ina Garten calls for French green lentils in The Barefoot Contessa Cookbook (1999) because they taste fresher and less starchy than the usual American ones. She also soaks them in boiling water first and stirs in a splash of red wine at the end, which brightens the whole pot.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Lentil Vegetable Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

340

kcal

Tender lentils, sweet carrots and celery simmer in a rich chicken stock with a little tomato paste. A splash of red wine and a drizzle of olive oil finish each bowl with a savory, slightly tangy edge.

Ingredients

• 1 pound French green lentils
  

• 4 cups chopped yellow onions (3 large onions)
  

• 4 cups chopped leeks, white part only ( 2 leeks)
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1/4 cup good olive oil, plus additional for drizzling on top
  

• 1 tablespoon kosher salt
  

• 1 1/2 teaspoons freshly ground black pepper
  

• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
  

• 1 teaspoon ground cumin
  

• 3 cups medium-diced celery (8 stalks)
  

• 3 cups medium-diced carrots (4 to 6 carrots)
  

• 3 quarts chicken stock
  

• 1/4 cup tomato paste
  

• 2 tablespoons red wine or red wine vinegar
  

• Freshly grated Parmesan cheese
  

Directions

• Soak the lentils: Put 1 pound French green lentils in a large bowl and cover them with boiling water. Let them sit for 15 minutes, then drain.
• Sauté the aromatics: In a large stockpot over medium heat, combine 4 cups chopped yellow onions, 4 cups chopped leeks and 1 tablespoon minced garlic with 1/4 cup olive oil. Add 1 tablespoon kosher salt, 1 1/2 teaspoons black pepper, 1 tablespoon minced fresh thyme and 1 teaspoon cumin, then sauté for 20 minutes until very tender.
• Add the celery and carrots: Stir in 3 cups diced celery and 3 cups diced carrots. Sauté for 10 more minutes so they start to soften before the liquid goes in.
• Add the stock and lentils: Pour in 3 quarts chicken stock and stir in 1/4 cup tomato paste and the drained lentils. Cover the pot and bring it to a boil.
• Simmer the soup: Reduce the heat and simmer uncovered for 1 hour. The soup is ready when the lentils are cooked through, so check the seasonings then.
• Finish and serve: Stir in 2 tablespoons red wine or red wine vinegar right before serving. Ladle the soup out hot, then drizzle each bowl with olive oil and sprinkle with freshly grated Parmesan.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does my lentil soup get so thick overnight?

Lentils keep soaking up liquid as the soup sits, so it thickens in the fridge. Just stir in more chicken stock when you reheat it until it looks right again.

Can I use regular brown lentils instead of French green lentils?

You can, but the soup will taste a little starchier and the lentils will turn softer. French green lentils hold their shape better, which is why Ina Garten asks for them.

How much red wine vinegar should I add?

Start with half of it, taste, then add the rest only if you want more tang. Red wine vinegars vary a lot in strength, so a strong one can easily take over the pot.

Can I make this lentil soup vegetarian?

Swap the chicken stock for a good vegetable stock and the method stays the same. Keep the Parmesan for serving or leave it off to keep it fully vegan.

What is the most common mistake with this soup?

Cutting short the first 20 minutes of sautéing is the big one, because the onions and leeks need to turn very tender to build flavor. Under-seasoning is the other, so always taste before you serve.