Beginner’s Rustic Lentil Soup

(Naturally thick, hearty, and gluten-free)

Lentils are the perfect introduction to cooking dried legumes because they don’t require overnight soaking. This recipe uses brown lentils for texture and a handful of red lentils to naturally thicken the broth as it simmers, creating a rich, comforting soup with minimal effort.

Equipment Needed:
• Large soup pot or Dutch oven
• Cutting board and chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Colander or fine-mesh strainer

Ingredients
• Brown lentils: 1 cup (picked over for debris and rinsed)
• Red lentils: 1/4 cup (picked over and rinsed)
• Olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced fine
• Carrots: 2 medium, diced into small rounds
• Celery: 2 stalks, diced fine
• Garlic: 3 cloves, minced
• Vegetable or Chicken broth: 6 cups (ensure it is labeled certified gluten-free)
• Canned diced tomatoes: 1 can (14.5 ounces), with their juices
• Dried Italian seasoning: 1 teaspoon
• Salt and Black Pepper: To taste
• Fresh lemon juice: 1 tablespoon (about half a lemon, squeezed at the very end)

Step-by-Step Instructions:
• Prep the Veggies: Wash and dice your onion, carrots, and celery. Try to keep them roughly the same small size so they cook evenly.
• Sauté the Aromatics: Place your pot over medium heat and add the olive oil. Once warm, add the onion, carrots, and celery. Stir frequently for about 5 to 7 minutes until the vegetables begin to soften and the onions turn translucent.
• Add the Garlic: Stir in the minced garlic and Italian seasoning. Cook for just 1 minute until you can smell the garlic, being careful not to let it burn.
• Build the Soup Base: Pour in the 6 cups of broth and the canned diced tomatoes with their juices. Stir well to scrape up any flavorful bits stuck to the bottom of the pot.
• Add the Lentils: Stir in both the rinsed brown and red lentils. Bring the entire pot up to a boil over medium-high heat.
• Simmer to Tender: Once boiling, turn the heat down to low, pop a lid on the pot slightly cracked, and let it simmer gently for 30 to 35 minutes. You’ll know it’s ready when the brown lentils are completely tender to the bite.
• The Flavor Finish: Turn off the heat. Stir in the fresh lemon juice—this sudden hit of acid brightens the entire dish and makes the flavors pop. Taste a spoonful, add a big pinch of salt and pepper as needed, and serve hot.