Red Lentil Soup

Lentil soup is comforting, simple, and easy to throw together. It’s my go-to meal when I want something hearty but healthy, or when I’m planning a vegetarian dinner with friends on a chilly fall day. This pared-down red lentil version is the one I make most often, and it never fails to please.

Red lentils are perfect when you’re in a hurry to get a meal on the table. Due to how they’re processed (they’re de-husked and split before packaging) they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties. Also note that while they’re a lovely salmon pink in the package, their color changes as they cook, fading to a golden-yellow hue as they melt into the soup.

As a finishing touch, consider topping your bowls with a swirl of peppery olive oil, a dollop of tangy yogurt, or, my personal favorite, gremolata. This simple combination of chopped garlic, parsley, and lemon zest gives the soup a punch of freshness and brightens up the bowl.

• Red lentils cook up very quickly. A half-hour is all it takes to cook, and much of that time is unattended.
• It’s the perfect weeknight meal. Pair the soup with crusty bread for a simple, cozy dinner. Slice your bread thick enough to tear off nice big hunks — perfect for dunking and swiping up the last few drops of soup.

• Dried red lentils: Red lentils are sweet and nutty, with colors ranging from gold and orange to red.
• Vegetables: Use a mirepoix, which is a combination of diced carrot, celery, and onion.
• Water or low-sodium broth: Use water or low-sodium vegetable broth to keep it vegetarian (or low-sodium chicken broth, if you prefer).
• Bay leaf: Throw in an aromatic bay leaf to infuse the soup with its flavor.
• Lemon: Stir in freshly squeezed lemon juice to brighten it up at the end.

1. Cook the veggies. Cook the carrot, celery, and onion, stirring occasionally, until the onions are soft and translucent.
2. Add the lentils and broth. Add the lentils, water or broth, and bay leaf and bring up to a boil. Reduce the heat to low and let simmer, covered, until the lentils begin to fall apart.
3. Stir in the lemon juice and serve. Turn off the heat and stir in the lemon juice, season to taste, then ladle into bowls and serve with toppings, if desired.

• More topping options: To perk up the soup just before serving, top it with a drizzle of peppery olive oil, a dollop of plain Greek yogurt, a sprinkle of sumac, or a spoonful of gremolata.
• Recipe variations: This recipe is pared down to just the basics — you can certainly add a teaspoon of garam masala, Italian herbs, or any other seasoning blend to spice things up a bit if you like. Just add the spices in along with the lentils and broth.

Refrigerate in an airtight container for up to 5 days.

• Homemade Garlic Bread
• Soft and Tender Dinner Rolls
• Cheesy Garlic Bread
• Pull-Apart Challah Rolls
• Roasted Garlic and Herb No-Knead Bread