Marie Saba

From My Kitchen To Yours

Easy Lentil Soup

Lentils are such a wonderful dish! This recipe for easy lentil soup can be served as a side dish with grilled fish or chicken, or enjoyed as a main course along with warm bread and a side salad.

The great news is that this recipe for easy lentil soup is very flexible. I like to include ham or bacon for extra flavor, but if you’re looking for a vegan dish, feel free to stick with all veggies! If you have a favorite broth or stock, you are welcome to use that in place of water.

Lentils are delicious for lunch or dinner served with warm, fresh bread, atop a bowl of simple white rice, or alongside a crispy fried egg. They’re also delicious alongside other Middle Eastern delights like hummus, Baba ganoush, and stuffed grape leaves.

I love a dollop of Greek yogurt atop my lentils; as the yogurt melts into the warm soup, the dish develops a wonderful creamy tang. So good!

Easy Lentil Soup

Ingredients

1 Tablespoon extra virgin olive oil

½ white onion, chopped

2 carrots, sliced or diced

2 stalks celery, sliced or diced

2 cloves garlic, minced

1 cup green lentils

4 cups water (or broth)

3-4 slices uncured ham, whole or diced (omit for vegan version)

2 bay leaves

Salt and pepper

1 Tablespoon white balsamic vinegar

For serving: chopped flat-leaf parsley, Greek yogurt

Instructions

In a medium-sized pot, heat olive oil over medium heat. Add onion, carrots, celery and garlic; stir. Season with salt and pepper. Cook, stirring occasionally, about 3 minutes.
Add the lentils, water, ham and bay leaves. Season again with salt and pepper. Stir to combine. Cover and bring to a boil. Then reduce heat to low, set the lid ajar and simmer for 25 to 30 minutes, or until lentils are soft.
Stir in 1 Tablespoon white balsamic vinegar. Taste, and adjust seasoning. Remove and discard bay leaves. Serve the lentils with chopped parsley and a spoonful of Greek yogurt, if desired.

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