You may have seen our soup kits featured in The New York Times. Since these are only available for delivery or pick-up in our NYC shops at the moment, we thought we’d share an easy Lentil Soup recipe you can make at home, no matter where you are.
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 in your refrigerator and pantry 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.
22 oz 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 parm rinds.
Chop it all up, big, small, it really doesn’t matter.
Put 3T of EVOO 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, plus one container worth of water, simmer for an hour or until lentils are very tender. I like to remove two cups of finished soup and process until smooth and add back into the pot.
Serve with some grated parm and crusty bread. Enjoy!