Most good pots of soup begin the same way:
A chilly day, no one around to bother me, a podcast that I’ve been dying to listen to, and pantry staples/fridge veggies that need cooking.
This soup was no exception.
I’ve had many requests for lentil soup over the past few months and I’ve thought.. “geez, lentil soup is kind of boring what about a bit of a jazzier more exotic soup?”
Then last week I woke up with the biggest hankering for lentil soup, and all other above requirements were in place (it was a Sunday, so my FAVORITE podcast This American Life just launched a new episode. Weeee!)
The stars were aligned. I set to work.
I gathered all the veggies in my fridge that needed cooking.
After sautéing veggies I added a generous glug of marsala wine. Marsala is perfect with mushrooms so why not toss it in? The soup started to take shape.
Toss in lentils, stock, and aromatics (I used thyme and bay leaf) bring to a simmer and relax.
My apartment smelled heavenly. After about an hour the soup was done, I settled in for a comforting bowl and slowly enjoyed every last morsel. I left the pot on the stove, and instructed my boyfriend to help himself when he returned home.
I waited patiently for the sun to set a bit before I set about photographing this beauty to share with all of you.
I set up my props and walked into the kitchen to retrieve the soup for pictures., opened the lid of the pot, and GASP!
The ENTIRE pot of soup was gone.
I was stunned. It had only been about an hour or two since I made it, I ate only one little bowl. There was no way Jordan (my BF) could have eaten an entire pot of lentil soup?
Me: “Jordan, where’s the soup?”
Jordan: “What soup?”
Me: “The lentil soup”
Jordan: “Oh, I ate it. It was really good.”
Me: “The entire pot???”
Jordan: “Yeah. It was really good. Thanks babe.”
Me: <<silence. stunned>>>
So there you have it. Good enough to eat the entire pot in one sitting.
I made another batch the next day. I had to get that picture.
Very Veggie Lentil SoupPrint
- 2 tablespoons of extra virgin olive oil
- 1 large onion diced
- 4 carrots diced
- 4 stalks of celery diced
- 4 cloves of garlic chopped
- 4 sprigs of fresh thyme
- 2 bay leaves
- 8 ounces of sliced cremini mushrooms
- 1 cup of dried lentils, I used small green lentils
- 1/4 cup of marsala wine
- 6 cups of veggie stock
- sea salt and pepper to taste
- Rinse lentils and sort through to be sure there are no little stones or sediment. Set aside.
- In a large soup pot over medium heat sauté onion, carrot, celery, fresh thyme, bay leaves, and garlic in olive oil for 8 minutes stirring frequently.
- Add mushrooms to the pot, sauté for an additional 2 minutes. Add marsala wine (a good glug, I used about 1/4 cup) Stir well, scraping any browned bits from the bottom of the pan. Continue cooking until wine has almost completely evaporated (this should take a few minutes.
- Add lentils and 6 cups of stock. Bring to a boil. Reduce heat and slow simmer for 45 minutes – 1 hour or until lentils are tender.
- Remove thyme sprigs and bay leaves.
- Ladle into bowls and top with fresh chopped herbs (optional but delicious! I top with chives and dill)
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