Timothy Pakron of Mississippi Vegan has a talent for building flavor in every dish. He describes this lentil soup as “comforting yet bright, with layers of flavor,” and we couldn’t agree more. This recipe makes plenty to share (or freeze).
- 1 pound French green lentils, such as Rancho Gordo French-Style Green Lentils
- 1 very large onion, diced
- Sea salt
- Freshly cracked black pepper
- 2 large carrots, diced
- 3 stalks celery, diced
- 6-10 ounces cherry or Campari tomatoes, diced
- 1 heaping cup potatoes, diced (about 8 ounces)
- ½ cup olive oil
- 1 bunch parsley, divided
- 2 tablespoons nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ tablespoon herbes de provence, or dried oregano, crushed
- ½ tablespoon crushed red pepper flakes, less if desired
- 5 bay leaves, fresh or dried
- 2 tablespoons vegetable bouillon concentrate
- 2 tablespoons red wine vinegar
- 2 tablespoons tamari
- 10 cups water, plus more to taste
- 1-3 large handfuls desired greens, such as Swiss chard, kale, or collards, roughly chopped
Fried Garlic Topping
- 3 tablespoons olive oil
- 5 fat cloves garlic, thinly sliced
- 1 tablespoon fresh sage leaves, thinly sliced (optional)
- 1 tablespoon fresh thyme leaves, optional
Optional Toppings
- Cold-pressed extra virgin olive oil
- Lemon juice
- Fresh dill, or desired herbs
- Flaky salt
Serves 7
- Soak the lentils: Place the lentils in a medium bowl and sift through them with your fingers, removing any debris or suspicious-looking items. Then cover with 3 inches of water and soak for 2 hours, or up to overnight. (This step is optional but slightly decreases the cook time and increases nutritional benefits.) When ready to cook, drain the lentils through a fine-mesh strainer and give them a rinse with cold, clean water. Set the strainer back over the bowl to keep draining and move on to the next steps.
- Sauté the vegetables: Place a large pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, add the onions and a pinch of salt and black pepper. Mix well and cook for about 15 minutes, until slightly golden, stirring occasionally. Once the onions have softened, add the carrots, celery, tomatoes, potatoes, and another big pinch of salt and black pepper. Mix well and cook for an additional 10 minutes, stirring every so often.
- Season and deglaze: Roughly chop the parsley, and add one large handful (about ¼ cup) to the soup, reserving the rest until the end. Along with the parsley, add the nutritional yeast, onion powder, garlic powder, herbes de provence (or oregano), red pepper flakes, bay leaves, and 1 teaspoon of sea salt, and stir to incorporate. Toast for a minute, then add the vegetable bouillon concentrate, tamari, and red wine vinegar to help deglaze the pan. Mix well, scraping the bottom of the pot to release any browned bits. Cook for 1-2 more minutes to let the flavors marry, stirring often.
- Add the lentils and simmer: Add the water and rinsed lentils and mix well. Crack the lid over top and bring to a boil. Once bubbling, remove the lid, reduce the heat to medium low, and gently simmer while you continue to the next step.
- Make the fried garlic topping: Add the garlic and oil to a small skillet and place over slightly above medium heat. The oil will heat up and slowly begin to fry the garlic. Once the garlic is just starting to turn light golden brown, about 2 minutes, add the fresh sage and thyme (if using). It may splatter a bit, so be careful! Stir to combine, and cook for an additional minute. Then add directly to the pot of soup.
- Add greens and season to taste: Add your desired greens and half of the remaining, reserved parsley to the soup and stir to combine. Cook for a minute, or until the greens are cooked to your liking, then give it a taste. Add additional salt and pepper if needed. You can also add a few splashes of water, to loosen, if desired.
- Serve: Ladle into desired serving bowls and top with the remaining chopped parsley and any of the additional, optional toppings you’d like. Enjoy!