Thyme And Lentil Soup Recipes

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

THYME AND LENTIL SOUP

Steps:

• Put the butter and a tablespoon of olive oil into a large pan and melt over a medium heat.
• Add the garlic and lemon thyme leaves and let it infuse the oil, be careful not to let it burn.
• Add the leeks and allow them to sweat until they become soft.
• Add the potato and carrot and sweat for a little while more.
• (Keep an eye on them, stirring occasionally, so they don't stick to the bottom of the pan).
• Add the lentils and stir them into the mixture.
• Pour in the stock and season with black pepper.
• Bring to the boil and then simmer for 10 minutes.