3 T. olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 large celery rib, finely chopped
1 ¼ cups French green lentils
4 cups vegetable or chicken stock
2 cups water
1 t. salt (or more, to taste)
black pepper

Heat 2 T. oil in a heavy pot over medium-high heat. Saute onion, carrots and celery, stirring occasionally, until softened, about 5 minutes.

Add lentils, stock, water, salt and pepper, and bring to a boil. Reduce heat to medium-low and cook, covered, until lentils are tender, about 30 minutes. (The soup is finished when lentils are tender but not falling apart.) Season with salt and pepper, and serve!

Serves 6.

Optional additions:
• Bacon/sausage/chorizo – saute it first until cooked through, then remove from pan. Add onion, carrots & celery, and proceed with recipe. Add meat back in at the end.
• Garlic – lots of it!
• Chopped fennel (add it with the onion/carrot/celery)
• Chopped kale (add it with the lentils and liquid)
• Fresh thyme (add it at the end)
• Lentils also coordinate well with winter squash and sweet potatoes

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below