Kitchen Sink Lentil Soup
Yield: 4
  • Olive oil
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 2 carrots, 1 finely chopped and 1 sliced
  • 1 celery stalk, finely chopped
  • 1 cup coarsely chopped mushrooms
  • 1 tablespoon tomato paste
  • 1 cup chopped tomatoes
  • ½ teaspoon dry thyme
  • 2 ounces red wine
  • 8 cups vegetable broth
  • 1½ cup lentils
  • 1 pound chicken, sliced
  1. Heat some olive oil in a large pot. Add the garlic, onion, chopped carrot, celery and mushroom and cook, stirring occasionally, until the vegetables are tender. Add the tomato paste, tomatoes and thyme and stir to combine. Deglaze the pot with the red wine and allow to simmer for a few minutes until partially absorbed. Add the lentils and allow to simmer, uncovered, until lentils are almost tender, about 20 minutes. Add the sliced carrots and chicken and simmer until carrots are tender and chicken is cooked through, about 10 minutes. Ladle into bowls and serve hot. Chopped cilantro or a dollop of yogurt make good additions.
Recipe by Katherine Martinelli at