This one pot recipe for lentil soup might be the best ever!
I do not know where it comes from…so apologies to the author for no credit. Really, I can’t remember how I came upon it about year ago. But everything goes in ONE POT!
No browning the onions first, no garlic slowly simmered. Just chop the ingredients, measure the olive oil and balsamic vinegar and put it all into the pot.
- 1¼ cups French green lentils
- 12 oz. crushed tomatoes (I like Pomi brand)
- 2 onions,chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- ½ cup white balsamic vinegar
- ½ cup olive oil
- ½ tsp. thyme
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- red pepper flakes to taste
- Put all ingredients together into one pot. Add about six cups chicken broth. Bring to boil, then simmer for an hour, uncovered.
- Lentils should still be a bit crunchy, but not mushy.
- This freezes very well!
So good and so easy.
We like the full amount of balsamic vinegar (even a bit more!) but you can vary the amount. It might also need salt to suit your taste.
French green lentils are sold in bulk at Whole Foods and specialty food stores; I don’t know if they are sold packaged at the big box grocery chains so you will have to look.
But do try it and let me know what you think. It has become a favorite here!