TheKitchn.com

Lentil soup is comforting, simple and easy to throw together with the bare minimum of ingredients. It's my go-to when I want something hearty but healthy, when my body needs a reset from a spate of indulgent eating, or when I'm tasked with feeding vegetarian or vegan friends on a chilly day. This pared-down red lentil version is the one I make most often, and it never fails to please.

Red lentils are perfect for weeknights, or whenever you're in a hurry to get a meal on the table. Due to how they're processed, de-husked and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties. Also note that while they're a lovely salmon pink in the package, their color changes as they cook, fading to a golden yellow hue as they melt into a soup, stew, or curry.

But their speediness is so appreciated. A half hour is all it takes to go from stovetop to table, and much of that time can be spent doing something else.

While the soup is simmering, you've got some time to figure out what to serve alongside it. I often pair lentil soup with crusty bread, toasting it with a drizzle of olive oil and some shredded parmesan cheese if I'm feeling indulgent. Slice your bread thick enough to tear off nice big hunks, perfect for dunking and swabbing up the last few drops of soup.

As a finishing touch, consider topping your bowls with a swirl of peppery olive oil, a dollop of tangy yogurt or my personal favorite, gremolata. This simple combination of chopped garlic, parsley and lemon zest gives the soup a punch of freshness, brightening up the bowl.

Red Lentil Soup

Serves 4.

1 tablespoon olive oil

1 large carrot, diced

...continued