Lifestyle mogul Martha Stewart has a recipe for every occasion in her repertoire, including some very simple soups. Those seeking nutritional meal inspiration should look no further than Martha’s 15-minute lentil soup, which she says is “comforting, healthy, and delicious”.
The single-serve recipe can easily be duplicated to feed a household, and it’s also ideal for using up old veggies that have wilted in the fridge. Martha’s big secret, however, is using canned lentils to add sustenance and texture to the simple soup. Lentils are rich in fibre, folate and potassium, making them a great choice for the heart and for managing blood pressure and cholesterol. A good stock is essential for this fast recipe to inject lots of flavour, plus red wine vinegar, which the cooking expert says “brings it all together”.
Quick lentil soup recipe
Ingredients
- 1 teaspoon extra-virgin olive oil
- ½ small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 14 ½ ounces low-sodium vegetable or chicken broth
- ¾ cup cooked lentils (from a 15-ounce can), rinsed and drained
- 2 teaspoons red-wine vinegar
This soup has plenty of ingredients to keep you nourished and full, but its simplicity means it’s perfect for experimenting with side dishes and garnishes.
Topping the lentil soup with your favourite cheese or crispy bread for dunking can elevate the flavour of this meal. Alternatively, you could try freshly grated Parmesan, chopped fresh herbs, crispy bacon, or a handful of spinach.
How to make soup
The recipe begins by gently sautéing finely chopped onion, carrot, and celery, known as a mirepoix or aromatic base.
To do this, heat oil in a medium saucepan over medium heat. Add the onion, carrot, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion softens, for three to five minutes.
Next, add the stock to the pot and simmer briefly to develop the flavour before adding the canned lentils.
Cook until the soup thickens slightly, about three to five minutes. Finally, stir in vinegar and season with salt and pepper.
Take care not to overcook the lentils, as they will become mushy.