Lentil soup is a comforting and versatile dish that has found its way into many kitchens around the world.
Renowned for its nourishing qualities and rich flavors, lentil soup can be adapted to suit a wide range of tastes and dietary preferences.
Martha Stewart, a name synonymous with culinary excellence, offers an array of lentil soup recipes that are not only delicious but also cater to different cooking styles and occasions.
In this article, we will explore some of her most delicious lentil soup recipes so you can make them at home.
Traditional Lentil Soup
We’re kicking off with a classic lentil soup – no frills, but full of flavor.
1. Lentil Soup
This recipe is a quintessential example of a traditional lentil soup.
It starts with bacon, cooked until crisp, setting the foundation of flavors.
Next, onions and carrots are softened in the bacon fat, infusing them with a smoky richness.
Garlic is added for an aromatic lift and tomato paste for depth.
The lentils are cooked in a mixture of chicken broth, water, and thyme, creating a harmonious blend of flavors.
As the soup simmers, the lentils become tender, absorbing the savory notes of the broth.
A splash of red wine vinegar is stirred in before serving, offering a subtle sharpness that balances the earthy tones of the soup.
For those who prefer a plant-based option, Martha suggests omitting the bacon and using olive oil instead, with an additional cup of water to adjust the consistency. This version is just as hearty and satisfying, proving the recipe’s versatility.
Quick And Easy Lentil Soups
If you’re short on time or ingredients but still want to enjoy a delicious lentil soup, we’ve got you covered with the next few recipes.
For those times when you need a nutritious meal in a hurry, this 15-minute lentil soup is a lifesaver.
It begins with sautéing a mix of finely chopped onions, carrots, and celery in olive oil.
The vegetables are seasoned with salt and pepper and cooked until the onions are soft. This base layer of flavors is crucial for the overall taste of the soup.
Cooked lentils, which can be from a can for convenience, are added along with low-sodium vegetable or chicken broth.
The soup is brought to a boil and then simmered briefly until it thickens slightly.
The final touch is a couple of teaspoons of red wine vinegar, which adds a pleasant acidity, lifting the flavors of the soup.
This recipe is perfect for a quick lunch or a light dinner and can be easily customized with additional vegetables or herbs.
This recipe is another testament to the simplicity and ease with which a delicious lentil soup can be prepared.
It starts with a base of chopped carrots, celery, and onions, cooked in olive oil until the onion becomes translucent.
Garlic, thyme, and a bay leaf are added, infusing the soup with their fragrant aromas.
Whole tomatoes and their juice are broken up and added to the pot, followed by water and lentils.
The soup is then simmered until the lentils are tender, allowing the flavors to meld together beautifully.
Adding wine vinegar before serving adds a subtle brightness to the dish.
Martha also suggests adding cooked pasta, such as elbow macaroni or broken spaghetti, to the soup, which adds texture and makes the soup more filling.
This recipe is a delightful blend of simplicity and flavor.
It starts with heating extra-virgin olive oil in a saucepan and then adding thinly sliced yellow onion.
The onion is cooked until it softens and its edges brown, creating a deep, caramelized flavor base.
Next, canned lentils and low-sodium chicken or vegetable broth are introduced to the pan, allowing the ingredients to meld together while seasoned with coarse salt and ground pepper.
The soup is brought to a boil and then simmered. During simmering, some of the lentils are gently smashed against the side of the pan, which thickens the soup and adds a creamy texture.
The final touch is a garnish of plain low-fat yogurt and a mix of fresh herbs like parsley, chives, or marjoram.
Veg-Filled Lentil Soups
Next up, we have two nutritious and mouth-watering lentil soups from Martha Stewart – each packed with veggie goodness.
This soup is a celebration of vegetables and lentils.
It begins with olive oil in a large pot, to which chopped onions, carrots, celery, and garlic are added.
The vegetables are sautéed with salt until they caramelize slightly, which brings out their natural sweetness.
Tomatoes and tomato paste are stirred in, followed by brown or green lentils, thyme, bay leaf, and pepper.
Chicken or vegetable broth and water are added, and the soup is brought to a boil.
As it simmers, the lentils cook to perfection, and the flavors of the vegetables and herbs infuse the broth.
Red wine vinegar is stirred in at the end, providing a balancing note.
The soup can be adjusted with more water or broth to achieve the desired consistency.
Optional garlic croutons add a delightful crunch and can be served on top for added texture.
Tailored for vegetarians, this recipe showcases how a few simple ingredients can create a hearty and flavorful soup.
It starts with sautéing onions and garlic in olive oil, seasoned with salt and pepper.
Carrots, along with lentils, vegetable broth, a bay leaf, and a hint of cayenne for a gentle kick, are added next.
The soup is simmered until the lentils are just tender, ensuring they maintain their shape and texture.
Homemade croutons, made by tossing cubes of sourdough bread in olive oil and baking until golden, are the perfect topping for this soup, adding a satisfying crunch.
Innovative And Flavorful Lentil Soups
And last but not least? Some lentil soups with a little twist.
This recipe takes a creative approach by pairing lentils with cauliflower.
It begins with sautéing onions, celery, carrots, and thyme in olive oil.
Lentils and chicken broth are added, and the soup is simmered until the lentils are tender.
Cauliflower florets are then stirred in and cooked until just crisp-tender.
The soup is divided among broiler-proof bowls, topped with shredded Gruyere or Parmesan cheese, and broiled until the cheese is bubbly and golden.
This method adds a luxurious, melt-in-your-mouth quality to the soup, making it a comforting and indulgent dish.
This innovative recipe combines the warm, aromatic flavors of curry with the sweet-tartness of dried cherries.
The soup starts with sautéing ginger, garlic, shallot, and carrots in safflower oil.
Curry powder is added for its fragrant spice, followed by coconut milk, water, and red lentils.
The soup is simmered until the lentils and carrots are tender.
Part of the soup is strained and pureed, then mixed back in, creating a wonderfully smooth texture.
Dried cherries and chopped cilantro stems are stirred in, adding bursts of flavor and color.
The soup is served with a swirl of coconut milk and garnished with cilantro leaves and more dried cherries, making it delicious and visually appealing.
This recipe brings a hearty and flavorful twist to traditional lentil soup.
It starts with heating extra-virgin olive oil in a large pot, followed by browning sweet Italian sausage, which adds a rich and savory depth.
Thinly sliced celery stalks and diced yellow onion are then sautéed until softened, layering the flavors.
Dried lentils are added to the mix, low-sodium chicken broth, and a bit of water, bringing everything to a boil before reducing to a simmer.
The key is to cook until the lentils and vegetables are tender.
The soup is then elevated with kale, torn into bite-size pieces, which wilts into the soup, adding a fresh and slightly earthy element.
To finish, a dash of red wine vinegar is stirred in, providing a subtle, bright accent.
This soup is nourishing and versatile, as you can substitute spinach or chard for the kale and optionally add herbs like thyme or rosemary for an aromatic touch.
Serving Suggestions For Matha Stewart’s Lentil Soup
For a traditional touch, serve her lentil soups with a slice of crusty bread, such as a baguette or sourdough, perfect for dipping and soaking up the flavorful broth.
A light, crisp salad, perhaps with a vinaigrette dressing, adds a fresh contrast to the earthiness of the lentils and complements the soups’ robust flavors.
For those looking to add more substance, consider pairing the soups with a side of roasted vegetables, such as carrots or Brussels sprouts, which bring out a natural sweetness that contrasts nicely with the savory soup.
Grilled cheese sandwiches, especially with a sharp cheddar or Gruyere, make for a comforting and satisfying combination, especially with the more traditional lentil soup varieties.
For a unique twist, try topping the soups with a sprinkle of crumbled feta or goat cheese, adding a creamy texture and a tangy flavor.
Each of these recipes by Martha Stewart offers a unique take on lentil soup.
From traditional to quick and easy, vegetable-packed to innovative and flavorful, there’s a version for every palate and occasion.
Enjoy these soups as is, or use them as a starting point to create your own variations.
Vinegar adds acidity and brightness, balancing the earthy flavors of the lentils.
No, soaking is not necessary, as lentils cook quickly.
Yes, it’s healthy, being rich in protein, fiber, and essential nutrients.
The 9 Best Martha Stewart Lentil Soup Recipes (With Serving Suggestions)Course: Other Recipes
- Choose a lentil soup recipe
- Collect your ingredients
- Prepare your soup