Ingredients
Vegetables and Aromatics
- 1 1/2 cups (200 grams) Diced Yellow Onion (medium dice, about one medium onion)
- 1 1/2 cups (215 grams) Carrots (small dice, about four medium carrots)
- 1 cup (145 grams) Celery (sliced thin, about four ribs)
- 1 tablespoon Minced Garlic (about two plump cloves)
- 2 cups (100 grams) Swiss Chard (packed – optional – ribs removed, leaves chopped into bite size pieces; kale may be substituted)
Seasonings and Oils
- 1 tablespoon Extra Virgin Olive Oil
- 3/4 teaspoon Fine Sea Salt
- 3 tablespoons Tomato Paste
- 2 teaspoons Dried Italian Seasonings
- 1/4 teaspoon Ground Black Pepper
- 2 Bay Leaves
- Parsley (optional, for garnish)
Legumes and Starch
- 1 1/2 cups (275 grams) Dry French Lentils (rinsed and drained)
- 2 1/4 cups (12 ounces / 340 grams) Yellow Potatoes (like Yukon Gold, diced 1/2 inch, about 4 medium potatoes)
Liquids and Finishing
- 7 cups (1.54 kilograms) Low Sodium Vegetable Broth (plus up to a cup more if desired)
- 1/2 Fresh Lemon (juiced + more for serving)
Instructions
- Sauté Vegetables: In a 7 quart Dutch oven or large soup pot, heat the extra virgin olive oil on medium until it shimmers. Add the diced onions, carrots, celery, and fine sea salt. Sweat the vegetables for about 8 minutes over medium heat, stirring occasionally until they soften slightly but do not brown.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 3 minutes while stirring to evenly coat the vegetables and cook the tomato paste to develop deep flavor.
- Add Seasonings and Main Ingredients: Mix in the dried Italian seasonings, ground black pepper, rinsed lentils, diced potatoes, vegetable broth, and bay leaves. Stir well to combine all ingredients.
- Simmer Soup: Bring the soup to a simmer, reduce the heat to medium, cover with a lid, and let it simmer gently for 25 minutes, or until the lentils and potatoes are tender.
- Add Greens and Finish Cooking: Remove the lid and stir in the Swiss chard or kale if using. Continue cooking uncovered for an additional 5 minutes, allowing the soup to thicken slightly.
- Add Lemon and Adjust Consistency: Stir in the juice of half a fresh lemon to brighten the flavors. If the soup is too thick, add up to 1 more cup of vegetable broth to reach the desired consistency. Taste and adjust salt if needed.
- Serve: Ladle the soup into bowls and serve warm, ideally with rustic sourdough bread, garlicky butter croutons, and extra lemon wedges for squeezing at the table.
- Storage: Allow the soup to cool completely, then transfer to a lidded container. Refrigerate for up to four days or freeze for longer storage. Thaw in the refrigerator overnight and gently rewarm on the stovetop when ready to eat.
Notes
- Using low sodium vegetable broth allows better control over the saltiness of the soup.
- Swiss chard can be substituted with kale or spinach if preferred.
- Rinsing lentils before cooking removes debris and improves texture.
- For a creamier texture, pulse a portion of the soup in a blender and stir it back in.
- Adding lemon juice at the end brightens and enhances the flavors without overpowering the soup.
- This soup freezes well; store in portions for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
