Lentil Soup with Winter Vegetables

Photo by Tempest R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces lentils du Puy

  • 1/2

    cup (1 stick) unsalted butter

  • 1

    cup carrots, finely chopped

  • 1

    cup onion, finely chopped

  • 2/3

    cup celeriac, finely chopped

  • 2/3

    cup leeks, finely chopped

  • 2/3

    cup celery, finely chopped

  • 2

    sprigs fresh thyme

  • 4

    cloves garlic

  • 10

    black peppercorns

  • 5

    cups homemade or store-bought low-sodium chicken stock, heated

  • Coarse salt

  • Freshly ground pepper

  • 20

    baby spinach leaves

  • Extra-virgin olive oil, for drizzling

  • 1/3

    cup white vinegar

  • 4

    large eggs

Directions

Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours. Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add carrots, onion, celeriac, leeks, and celery. Cook, stirring, until vegetables have softened and onions are translucent, 2 to 3 minutes. Drain and rinse lentils; add to Dutch oven. Cook, stirring to combine, 2 to 3 minutes. Place thyme, garlic, and peppercorns in a piece of cheesecloth; tie with kitchen twine to enclose. Add to skillet along with chicken stock. Place a parchment paper round over liquid and cook for 10 minutes. Season with salt and continue cooking until lentils are tender, about 5 minutes more. Transfer 1/3 of the soup mixture to the jar of a blender; blend until smooth, adding chicken stock, if necessary. Transfer blended soup back into Dutch oven with remaining soup; stir to combine. Add spinach leaves, remaining 2 tablespoons butter, and drizzle with olive oil. Keep warm. Fill a large pot with water and add vinegar; bring to a boil over medium-high heat. Gently crack eggs into pot, one at a time, and reduce heat to medium. Cook eggs for 3 minutes; using a slotted spoon, transfer cooked eggs to a paper towel-lined plate. Serve soup immediately topped with a poached egg.

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