In the realm of comforting and nourishing soups, this lentil creation stands out as a culinary masterpiece. Its foundation lies in the harmonious blend of 10 cups of low-sodium canned beef broth and a generous pound of meticulously picked, rinsed, and drained dried lentils. As the pot gently bubbles away, an aromatic trio of chopped carrots, onions, and celery infuses the broth with their earthy essence. The addition of a singular bay leaf imparts a subtle but essential layer of complexity, contributing to the overall depth of flavor.
The culinary symphony unfolds as the simmering process transforms the lentils and vegetables into a tender and cohesive medley. The final result is a rich and hearty base that forms the canvas for further enhancements. Enter three medium plum tomatoes, drained and finely chopped, introducing both texture and a burst of tomato goodness. The canned tomato juice, a cup of nectar from the tomato gods, brings an additional layer of succulence, elevating the soup’s overall character.
For a touch of acidity and brightness, the recipe suggests the inclusion of either red wine or cider vinegar – a nuanced decision that allows the cook to tailor the flavor profile to personal preference. The addition of freshly ground black pepper further elevates the taste, providing a subtle warmth that dances on the palate.
The artistry of this lentil soup extends beyond its initial assembly. The flexibility of adjusting thickness through the incremental introduction of hot water is a stroke of practical brilliance. This customizable feature ensures that the soup caters to individual preferences, whether one prefers a heartier stew or a lighter broth. As the pot continues its gentle bubbling, the flavors continue to meld and evolve, creating a symphony of taste that is nothing short of sublime.
In the final act, a mere ten minutes of covered simmering brings all the components together, allowing the lentils and vegetables to absorb the amalgamated essence. This brief but crucial stage transforms the soup into a cohesive masterpiece, ready to be ladled into bowls and savored. For those seeking an extra layer of freshness and visual appeal, the optional addition of chopped scallions provides a verdant garnish that harmonizes with the overall composition.
Whether enjoyed as a weeknight indulgence or a weekend culinary project, this lentil soup is a testament to the art of slow-cooked perfection. It’s a bowl of comfort that transcends seasons, offering warmth and nourishment in every spoonful, inviting you to savor the simple yet profound pleasures of a well-crafted soup.
WW Lentil Soup -1 pt
Canned beef broth10 cup(s), low sodium
Dried lentils 1 pound(s), picked over, rinsed, and drained
Carrot(s) 4 medium, chopped
Onion(s) 2 large, peeled and chopped
Celery 1 rib(s), medium, chopped
Bay leaf 1 leaf/leaves
Plum tomato(es) 3 medium, canned, drained and chopped
Canned tomato juice 1 cup(s)
Red wine ½ fl oz, or cider vinegar
Black pepper ⅛ tsp, freshly ground, or to taste
Water 2 cup(s), hot, or less
Scallion(s) 1 Tbsp, chopped (optional)
Instructions
Combine the broth, lentils, carrots, onions, celery, and bay leaf in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender, about 30 minutes. Add the tomatoes, tomato juice, vinegar, and pepper; add the water 1 cup at a time until desired thickness is reached. Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes. Sprinkle with the chopped scallion, if using.