There are many lentil soup recipes out there, but this one, created by Chef Marco, is our favorite. It utilizes items you most likely already have in your kitchen and the end result is healthy, hearty, and comes together very easily. Get out your Brodo chicken broth and whip up this lentil soup! Don’t forget to top with parmesan and crusty bread.
3 pouches Brodo chicken broth, one pound of lentils, and whatever veggies you’ve got hanging around! I had one onion, a few scallions, a few spongy carrots, a heart of celery, lots of garlic, a shallot, sprigs of thyme, and a few Parmesan rinds.
Chop it all up, big, small, it really doesn’t matter.
Put 3 tablespoons of extra virgin olive oil in a large pot over medium heat, add all the veggies and herbs, season with salt and freshly ground pepper. Mix well, lower heat to low and cover pot with a tight-fitting lid. Sweat veggies until they look translucent, as shown. About 10 minutes.
Add lentils, Brodo bone broth, plus about 3 cups worth of water, simmer for an hour or until lentils are very tender. I like to remove two cups of finished soup and process in a blender until smooth and add back into the pot.
Serve with some grated parm and crusty bread. Enjoy!