The Absolute Best Lentil SoupSoups/Stews
THE ABSOLUTE BEST LENTIL SOUP
From The Kitchen
Lentil soup is a culinary wonder. It’s creamy without any dairy, satisfying and protein-packed without any meat, and easy to make from a handful of kitchen staples. Ease is the name of the game for this soup. There is a bit of soothing chopping and a few cans to open, but no need to bust out the blender. After it simmers for about 20 minutes, you’ll be rewarded with a creamy soup with just a little bit of a tender bite from the lentils and carrots.
2 medium carrots, peeled and chopped
1 medium yellow onion, chopped
4 cloves minced garlic
2 cups dried red lentils
3 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground thyme
½ teaspoon kosher salt
15 ounce can tomato sauce
6 cups low-sodium chicken broth
5 ounces baby spinach
- Place lentils in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.
- Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, curry powder, ground cumin, dried thyme, and kosher salt. Cook until fragrant, about 1 minute.
- Add the lentils, tomato sauce, and chicken broth. Stir to combine and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
- Remove from the heat and stir in spinach until wilted. Serve immediately.