Martha Stewart 15-Minute Lentil Soup

Martha Stewart 15-Minute Lentil Soup turns canned lentils, carrot, celery and onion into a hearty, brothy soup for one in 20 minutes. It's an easy healthy lentil soup recipe for chilly weeknights, quick lunches or lazy Sunday evenings, and it's made in one saucepan.

Cook the onion, carrot and celery until the onion goes soft, because that small base is where nearly all of the flavor comes from. Rush it and you end up with lentils floating in plain broth.

Martha adds red-wine vinegar right at the end, which wakes up a mild pot of lentils the way a squeeze of lemon would. She also rinses the canned lentils first, so the soup tastes cleaner and has a better texture.

Martha Stewart 15-Minute Lentil Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

190

kcal

A finely chopped mix of onion, carrot and celery softens in olive oil before broth and lentils simmer into a soup that thickens just slightly. A splash of red-wine vinegar at the end brightens every spoonful.

Ingredients

• 1 teaspoon extra-virgin olive oil
  

• 1/2 small onion, finely chopped
  

• 1 carrot, finely chopped
  

• 1 celery stalk, finely chopped
  

• 1 garlic clove, minced
  

• Coarse salt and ground pepper
  

• 14 1/2 ounces low-sodium vegetable or chicken broth
  

• 3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
  

• 2 teaspoons red-wine vinegar
  

Directions

• Cook the vegetables: Heat 1 teaspoon extra-virgin olive oil in a medium saucepan over medium heat, then add 1/2 small chopped onion, 1 chopped carrot, 1 chopped celery stalk and 1 minced garlic clove. Season with salt and pepper and cook, stirring now and then, until the onion softens, 3 to 5 minutes.
• Add the broth: Pour in 14 1/2 ounces low-sodium vegetable or chicken broth and bring it to a boil. Let it bubble for 5 minutes so the vegetables finish softening in the liquid.
• Add the lentils: Stir in 3/4 cup rinsed and drained cooked lentils. Cook for 3 to 5 minutes, until the soup thickens slightly.
• Finish and season: Stir in 2 teaspoons red-wine vinegar, then taste. Add more salt and pepper if it needs it, and serve right away.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Cuisinart fine mesh strainer set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried lentils instead of canned?

Yes. Pick through 1/4 cup dried lentils for stones, rinse them, then simmer in a small saucepan of water for about 25 minutes until tender. Drain them and add them to the soup at the lentil step.

Why does my lentil soup taste bland?

Lentils are mild, so they depend on the pot around them. Use a flavorful broth, cook the onion, carrot, celery and garlic until soft, and season well with salt and pepper. The splash of red-wine vinegar at the end also helps a lot.

What can I swap for the red-wine vinegar?

Balsamic or sherry vinegar both work, and so does a squeeze of fresh lemon juice. Stir it in right at the end and taste before adding more.

What should I serve with this lentil soup?

A thick slice of sourdough or a crusty baguette is great for dipping, and soup crackers work too. For a bigger meal, add a green salad with a simple vinaigrette or a wedge of aged cheddar or smoked gouda.

Can you overcook lentils in soup?

Yes, they turn mushy if they cook too long. Canned lentils are already tender, so stick to the 3 to 5 minutes in the recipe. Rinsing and draining them first also keeps the texture better.