Heartwarming Homemade Lentil Soup Recipes

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Steps:

• Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
• Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 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. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
• In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.

Steps:

• heat olive oil in large stock pot over medium heat.
• add diced onion to pot and saute for 3 minutes.
• add diced celery and carrot to onion and saute another 3 minutes.
• add lentils to pot and saute 1 minute.
• add tomatoes, stock, herbs, and pepper to pot.
• bring pot to a boil.
• lower heat to medium low and cover.
• simmer until lentils are cooked, approximately 25 or 30 minutes, stirring occasionally.
• remove pot from heat, uncover, and allow contents to cool.
• using food processor or hand-held blender, puree approximately 1/2 the contents of the pot.
• return puree to pot, stir, and heat through.
• serve with crusty bread.