- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
One of Bobbi Brown's winter staples — this hearty lentil soup from the Barefoot Contessa Cookbook — gets its robust flavor from small, green French lentils. Also called Le Puy lentils, they're less starchy than common brown lentils.
Ingredient:
- 1 pound French green lentils, picked over and rinsed
- Boiling water
- 1/4 cup extra-virgin olive oil, plus more for serving
- 3 large onions, chopped
- 3 medium garlic cloves, minced
- 2 large leeks, white and tender green parts only, chopped
- 1 tablespoon kosher salt, plus more for seasoning
- 1 1/2 teaspoons freshly ground black pepper, plus more for seasoning
- 1 tablespoon chopped fresh thyme
- 1 teaspoon ground cumin
- 8 celery ribs, cut into 1/2-inch dice
- 6 medium carrots, cut into 1/2-inch dice
- 3 quarts chicken stock or low-sodium broth
- 1/4 cup tomato paste
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan cheese, for serving
