Soup

Deep Basic Comfort Lentil Soup

Homemade soup needn’t be a struggle. This lentil soup is simplicity itself.

1 tablespoon olive oil

2 cloves garlic, minced

4 carrots, finely chopped

3 celery ribs, finely chopped

1 cup dry lentils

1 bay leaf

4 cups vegetable broth or water

Sea salt and freshly ground pepper

In a large saucepan, heat the oil over medium-high. Add the garlic, carrots and celery. Cook, stirring occasionally, until the vegetables are fragrant and softened, about 5 minutes.

Pick through lentils and remove any pebbles or odd bits. Pour into the saucepan with the vegetables. Add bay leaf and broth and bring to a boil. Cover, reduce heat to low, and simmer until everything has become tender to the point of coalescing, about 1 hour.

If a more velvety soup appeals, feel free to purée using an immersion blender. Otherwise, simply season generously with salt and pepper and serve. Makes 4 servings.

Per serving: 102 calories (31 percent from fat), 3.7 g fat (0.5 g saturated, 2.5 g monounsaturated), 0 cholesterol, 4.6 g protein, 13.5 g carbohydrates, 4.2 g fiber, 618 mg sodium.