Ina Garten’s 5-Star Lentil Vegetable Soup | Barefoot Contessa | Food Network

Ina Garten loves using French green lentils in her Lentil Vegetable Soup 🍲
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Lentil Vegetable Soup
RECIPE COURTESY OF INA GARTEN
From: The Barefoot Contessa Cookbook
Level: Easy
Total: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 8 to 10 servings

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s 5-Star Lentil Vegetable Soup | Barefoot Contessa | Food Network

I decided I’m going to make Robin John one of my all-time favorite soups lentil vegetable soup it’s a really rich hearty soup with lots of chunky vegetables and it’s going to be fantastic with the grilled tuna rolls so the first thing you need is four cups of chopped onions that’s about three large

Onions okay next thing is leaks so onions and leaks leaks are milder than onions so leaks I take the green part off at an angle like this but the key thing about leaks is they have a lot of sand in them so you want to make sure

You clean them really well no point in making good soup if you got sand in it okay that’s nice and clean this is where a big knife comes in really handy just line them all up and just give them a nice chop just some medium dice okay that should be about four cups

Of leaks right into the pot next thing is garlic three cloves of garlic just roughly chopped okay that’s about 1 tblspoon of garlic right into the pot now lots of seasonings one tbspoon of salt I use kosa salt half a tablespoon which is one and A2 teaspoons of pepper and lots of

Flavor with fresh thyme about a tablespoon just run your finger down the stem then the leaves come off they’re tiny so there’s really no need to chop them love the smell fresh time but it’s strong just about a tablespoon going add a teaspoon of cumin cumin is using in a

Lot of ethnic cooking middle eastern Indian it’s not something I use often but in the lentil soup it really sort of brings out that earthy flavor of the lentils which is great give it a big stir and just cook that over medium heat for about 20 minutes until the leaks and

The onions are just beautiful and tender and not browned M it’s going to make one big pot soup next is lentils can’t make lentil soup without lentils I like to use the french green lentils you can find them in specially food stores I just think they have better texture so I need two

Cups of lentils just cover them with boiling water and let them sew for about 15 minutes and then they’ll cook faster in the soup okay everything into the pot three cups of carrots three cups of celery this is one big chunky pot of soup I’m just going to cook that at

Medium heat for about 10 minutes until the vegetables start to become tender 3 qu of chicken stock this makes a lot of Soup if you want to make this vegetarian you can always use vegetable vable stock but I really like the depth of flavor that comes from chicken stock 1/4 of a cup of tomato paste I actually love these tubes it’s a great way to store it in the fridge what’s

Left over just squeeze it in give it a big Stir and nextx the lentils just going to drain the lentils they’re soften now from being in the boiling water I’m going to go right in French lentils are really firmer than regular lentils just have a much better flavor and better texture this is really the most flavorful lentil soup the guys

Are going to love it bring it to a boil and then lower the heat and simmer it for about an hour uncovered so it gets really thick and absolutely delicious this actually quite a lunch the soup looks fantastic everything all the lentils and the veget vegetables I’m going to do one thing

That’s going to really make a huge difference I’m going to add a little bit of red wine vinegar you can add red wine too but I like the vinegary bite sort of lentils can be very Bland and there’s something about an edge from vinegar just about 2 tablespoons and add it slowly because

You can overdo it really fast doesn’t seem like a lot in a big pot but it makes a huge difference there’s something about that edge that I like perfect not a drop more oh this is so good