This cozy, slow-simmered lentil soup is made in the Dutch oven for a simple way to get your comfort food fix.
Arguably one of the first convenience foods, green lentils are so revered in France that the country has even secured an “appellation d’origine contrôlée” for their locally grown Puy variety, cultivated in the Auvergne region. This is the same process the French use to protect the birth regions of fine wines, so you can see how seriously they take their lentils.
This soup is a rustic homage to the beloved green lentil. It’s hearty, highly seasoned, and filling, perfect for a rainy or snowy day. The lentils are earthy and slightly peppery, accented by the chopped veggies and aromatics. The herbs de Provence, typically a combination of thyme, savory, marjoram, and rosemary, picks up on those peppery notes and elevates them to new heights. And then the final splash of something acidic at the end—I like sherry, but red wine vinegar or lemon juice also work well—cuts through like a welcome burst of contrast.
You certainly don’t have to wait for inclement weather to enjoy this delicious dish. Break out the Dutch oven any time you’re craving something warm, satisfying, and relatively simple.
Choosing the right lentils
Be sure to use green lentils rather than their brown cousins for your soup. Slightly peppery, greens are more flavor-forward than their counterparts. Plus, they hold their shape better, too. Also, make sure your lentils aren’t too “retired” for the job—if they’ve seen more than one or two birthdays in the pantry, they’ll stay rigid no matter how long they’re cooked. It’s time to toss them and buy new ones.
How do I store leftovers?
Any leftover lentil soup will keep fresh for about 4 days in the fridge. Be sure to store leftovers in an airtight container. You can also freeze individual portions for up to 3 months.
Serving suggestions
So, what goes well with your comfort food soup? How about some homemade bread? Any bread of your fancy will work: Some of my favorites are Challah Bread, Garlic Bread, or Breadsticks. If you want to start out with a salad course, try this Arugula Caprese Salad With Lemon Basil Dressing. Or, you could always keep things simpler with a refreshing Green Salad.
Dutch Oven Lentil Soup
Ingredients
- 2 cups butternut squash peeled and cubed
- 2 cups carrots peeled and sliced
- 2 cups potatoes chopped
- 2 cups celery chopped
- 1 cup green lentils
- 3/4 cup yellow split peas or additional green lentils
- 1 onion chopped
- 5 cloves garlic minced
- 8-10 cups vegetable or chicken broth
- 2 teaspoons herbes de Provence
- 1 teaspoon salt
- 1/2 cup olive oil
- 2-3 cups kale stems removed and chopped
- 1 cup parsley chopped
- A swish of sherry or red wine vinegar or lemon juice
- Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, add the butternut squash, carrots, potatoes, celery, green lentils, yellow split peas, onion, and garlic.
- Pour in the vegetable or chicken broth, sprinkle in the herbes de Provence, and season with salt.
- Bring the mixture to a boil, then turn the heat down to medium low and put the lid on. Simmer for about 40-45 minutes, or until the vegetables and legumes are tender.
- Once cooked, take about 4 cups of the soup and put in a blender with the olive oil. Blend until it reaches a semi-smooth, creamy consistency. Return this mixture to the pot or Dutch oven.
- Stir in the chopped kale and parsley, then turn off the heat. Allow the soup to sit for a few minutes for the flavors to meld.
- Adjust the flavor with a swish of sherry, red wine vinegar, or lemon juice. Serve warm a sprinkle of Parmesan cheese, if desired.
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