Even the most boring lentil soup is satisfying fare, but who says it has to be boring? The secret to this version? Gremolata, the Italian condiment of chopped fresh parsley, lemon zest, and garlic typically served with osso bucco. In this case, I use it to develop two distinct levels of flavor, once while sautéing my aromatics, and again by stirring it in at the very end.
'lentil soup' on Serious Eats
An easy lentil soup is packed with flavor thanks to a dual-use mixture of parsley, garlic, and lemon zest that gets added both before and after cooking.
Traditional red lentil soup is prepared in the slow cooker before it's garnished with cilantro, red onion, and lemon juice.
If a waiter were to ask me how I'd like my food to be prepared, I'd generally not be inclined to say "brown and sludgy." And I mean no offense to you folks who are into beige ooze or mahogany goop. I have more than one close friend who's made a meal out of over-chili-ing their nachos and hot dogs from the 7-eleven sludge dispensers, and they're for the most part fine, upstanding citizens. Heck, some of them even work here. But rules are meant to be broken, and lentil soup is one bowl of brown sludge that I can really get behind.
A super simple lentil soup with a bright, balanced flavor.
[Photograph: Robin Bellinger] Shopping List 1 onion: $0.50 3 carrots: $0.75 Lentils: $1.25 Baguette: $2.00 Pantry items: Olive oil, garlic, dried thyme, tomato paste, salt, pepper, red wine vinegar. Total cost (for 4 portions): $4.50 After last week's simple buttery...