Method
Heat the oil and cook the onion, carrot, and celery until soft, 8–10 minutes. Add the garlic, tomato paste, and cumin and cook for 1 minute.
Add the lentils, tomatoes, and stock. Bring to a simmer and cook until the lentils are tender, 35–45 minutes.
Stir in the greens and cook until tender. Add water if the soup is thicker than desired.
Finish with vinegar and adjust salt and pepper.
Notes
Lentils vary in age; judge doneness by texture rather than the clock.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the vegetable stock, use All-Purpose Vegetable Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- The opening aromatic step is a close application of Classic Mirepoix, while the soup method remains fully written above.
- Serve with Rosemary Sea-Salt Focaccia.