rainy day lentil soup

My mom used to heat up a can of lentil soup after a busy day of work while we were growing up. She loved to make it from scratch the most. That’s when I learned to love the slow simmer of soup. I would take sips every now and then just to see how it changed. I often burned my mouth a little, but kept doing it anyway. It is how I learned about how to season my dishes.

A drizzle of olive oil and freshly grated Parmesan cheese made all the difference to me. Some black pepper and red chili flakes added a kick that always kept me coming back for more.

Now, as a private chef in Charleston, I’m often cooking for others. Cooking for myself sometimes tastes best when it’s easy. This lentil soup requires minimal time and dishes, and I suggest making it while in your coziest robe and slippers. Maybe turn on some jazz and light your favorite candles, too. You can dip some bread into it, such as homemade focaccia.

lentil soup

2 tablespoons olive oil, preferably Olinda, plus more for drizzling

¾ cup finely chopped celery or fennel, or a mix of both

2 shallots, finely chopped

½ cup finely chopped carrots

Kosher salt, to taste

Freshly cracked black pepper, to taste

Pinch of red pepper flakes

2 tablespoons tomato paste

2 cloves garlic, grated

4 cups (or more) chicken or vegetable stock

2–3 cups cooked lentils (canned or homemade)

1 cup canned tomatoes (crushed, diced, chopped, or whole. If whole, just chop them right in the can with scissors)

Parmesan rind, optional

1 dry bay leaf

Fresh Parmesan, for grating, optional

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the celery (and/or fennel), shallots, and carrots. Season with salt and pepper and cook until the vegetables start to soften, about 5–7 minutes. Add a pinch of red pepper flakes.

Stir in the tomato paste and cook until it deepens in color, about 1 minute. Add the garlic and cook another minute, just until fragrant.

Pour in the stock, lentils, and canned tomatoes. Drop in the Parmesan rind (if using) and bay leaf. Give it a stir and let the soup simmer gently for about 20 minutes, or until the flavors come together and the broth tastes just how you like it.

Remove and discard the rind and bay leaf.

Ladle the soup into bowls or mugs and drizzle with a little extra olive oil. Finish with a fresh grating of Parmesan if you’d like.