The Best Lentil Soup (Not Watery)
Lentil soup is a cornerstone of humble, nourishing Italian cooking, where balance and respect for ingredients reign supreme. This recipe achieves the perfect harmony: the lentils remain tender yet intact, swimming in a rich, tomato-based broth that is neither too thin nor overly thick. It’s a soup that honors the ingredient’s integrity and the slow-building depth of flavor that Italian technique demands.
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- 2
Add the finely chopped onion and carrots. Cook slowly, stirring occasionally, until the vegetables soften and begin to caramelize, building a natural sweetness essential for depth.
- 3
Stir in the minced garlic and cook for about one minute until fragrant, careful not to burn.
1 min
- 4
Pour in the white wine, allowing it to reduce slightly and infuse the base with brightness.
- 5
Add the crushed tomatoes and honey, stirring to combine. The honey balances the acidity of the tomatoes.
- 6
Rinse the lentils thoroughly and add them to the pot. Cover with water or broth to just cover the lentils.
- 7
Bring the soup to a gentle simmer. Cook uncovered for at least 25-30 minutes until lentils are tender but still hold their shape. For richer flavor, continue simmering up to an hour, adding more liquid as needed to maintain consistency.
1 hr
- 8
Stir in the fresh spinach or kale and cook until wilted and tender.
- 9
Season with salt, pepper, and red pepper flakes according to your preference.
- 10
Just before serving, stir in the fresh lemon juice and finish with a drizzle of good quality olive oil.
Ago's Notes
- Brown lentils are ideal for this soup due to their texture and cooking time. French green (puy) lentils can be used but require longer cooking; red lentils will break down and create a thicker, creamier soup.
- Fresh garlic is indispensable for authentic flavor; avoid substitutes.
- White wine adds a subtle acidity and complexity; if omitted, compensate with a bit more lemon juice.
- The slow caramelization of vegetables is crucial - it builds the soup’s foundation.
- This soup stands well on its own for lunch but pairs beautifully with crusty bread and a simple salad for a complete meal.
- Rinsing lentils before cooking ensures purity and removes grit.
- Pureeing the soup is not recommended as the texture is part of its charm, but if desired, add extra broth to avoid a paste-like consistency.
- While not adapted for pressure cooking, the soup can be kept warm in a slow cooker after preparation.
This lentil soup is a testament to Italian culinary philosophy: respect the ingredient, master the technique, and let simplicity shine through.
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