Dutch Oven Lentil Soup with Red Wine and Herbs

Name: Dutch Oven Lentil Soup with Red Wine and Herbs
Prep time: 20 min
Cook time: 1 h 7 min
Total time: 1 h 27 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 2 medium (white and light green parts, about 12 oz) (340 g) leeks, halved lengthwise, sliced ¼-inch (6 mm) thick, washed well and drained; 3 medium (about 10 oz) (280 g) carrots, peeled and cut into ½-inch (1 cm) dice; 2 stalks (120 g) celery stalks, cut into ½-inch (1 cm) dice; 4 cloves (12 g) garlic cloves, thinly sliced; 2 tablespoons (32 g) tomato paste; 1 cup (240 ml) dry red wine; 1½ cups (about 10 oz) (290 g) French green lentils, picked over for stones and rinsed in a sieve; 6 cups (1420 ml) low-sodium vegetable or chicken broth; 6 sprigs (6 g) fresh thyme sprigs, tied with kitchen twine if desired; 2 leaves (1 g) dried bay leaves; 1½ teaspoons (7 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 1 tablespoon (15 ml) red wine vinegar, plus more to taste; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 teaspoons (10 g) Dijon mustard, for stirring in at the end (optional)

From the MyKitchenBank Kitchen

A rustic French-style soup of green lentils, leeks and carrots, braised gently in a covered Dutch oven in the oven with red wine, thyme and bay until the lentils are tender and the broth is deep, savory and lightly tangy.

Prep: 20 min
Cook: 1 hr 7 min
Wait: 5 min
Total: 1 hr 32 min
Makes: About 2½ quarts (2.4 L), 6 generous bowls

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Ingredients

6 servings

3 tablespoons (45 ml) extra-virgin olive oil
2 medium (white and light green parts, about 12 oz) (340 g) leeks, halved lengthwise, sliced ¼-inch (6 mm) thick, washed well and drained
3 medium (about 10 oz) (280 g) carrots, peeled and cut into ½-inch (1 cm) dice
2 stalks (120 g) celery stalks, cut into ½-inch (1 cm) dice
4 cloves (12 g) garlic cloves, thinly sliced
2 tablespoons (32 g) tomato paste
1 cup (240 ml) dry red wine
1½ cups (about 10 oz) (290 g) French green lentils, picked over for stones and rinsed in a sieve
6 cups (1420 ml) low-sodium vegetable or chicken broth
6 sprigs (6 g) fresh thyme sprigs, tied with kitchen twine if desired
2 leaves (1 g) dried bay leaves
1½ teaspoons (7 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
1 tablespoon (15 ml) red wine vinegar, plus more to taste
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
2 teaspoons (10 g) Dijon mustard, for stirring in at the end (optional)

Equipment (7)

5½- to 6-quart (5–5.5 L) oven-safe Dutch oven with lid
Wooden spoon
Chef's knife and cutting board
Fine-mesh sieve for rinsing lentils
Large bowl for washing leeks
Ladle
Oven mitts

Steps

Before you start

Position an oven rack in the lower third and preheat the oven to 325°F (160°C) before you start the braise (step 6); it takes about 15 minutes, so turn it on while you prep.
Use French green (Puy-style) or brown lentils; they hold their shape. Red lentils will turn to mush.
Leeks hide grit: slice them first, then swish in a bowl of cold water and lift out so the dirt stays behind.
Choose a dry red wine you would happily drink, such as Côtes du Rhône, Pinot Noir or Merlot.
Total time is about 1 hour 30 minutes, mostly unattended braising in the oven.

1
Prep the vegetablesOven 325°F / 165°C
- Turn the oven on to 325°F (160°C) with a rack in the lower third.
- Slice the leeks and swish them in a large bowl of cold water, then lift them out into a colander so the grit stays behind.
- Dice the carrots and celery, slice the garlic, and rinse the lentils in a sieve, checking for small stones.
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Ready when: Vegetables are evenly cut and leeks are free of grit.
Tip: Lift the leeks out rather than pouring the bowl into a colander, or the grit goes right back on them.
2
Sweat the vegetables
- Set the Dutch oven over medium heat and add the olive oil.
- Add the leeks, carrots, celery and 1 teaspoon of the salt.
- Cook, stirring every minute or so, for 8 to 10 minutes.
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Ready when: Leeks are soft and translucent and the carrots have begun to soften, with little to no browning.
Tip: Lower the heat if the vegetables start to brown; you want sweetness, not color.
3
Toast garlic and paste
- Stir in the garlic and tomato paste.
- Cook, stirring constantly, for 2 minutes.
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Ready when: The tomato paste darkens to a brick red and smells sweet and rich.
Tip: Don't let the garlic brown, or it turns bitter.
4
Reduce the wine
- Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Simmer for 4 to 5 minutes.
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Ready when: The wine is reduced by about half and the sharp alcohol smell has mellowed.
5
Add lentils and herbs
- Add the rinsed lentils, broth, thyme sprigs and bay leaves.
- Stir well and bring to a boil over high heat, about 5 minutes.
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Ready when: Large bubbles break across the whole surface.
6
Braise in the ovenOven 325°F / 165°C
- Cover the pot with its lid and carefully transfer it to the preheated 325°F (160°C) oven.
- Braise for 40 minutes, stirring once around the halfway point.
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Ready when: Lentils are tender all the way through but still hold their shape; bite one to check there is no chalky center. If not, return to the oven 5 more minutes.
Tip: Use oven mitts for the pot and lid. Don't add more salt or vinegar yet; acid can keep lentils firm. If the soup gets too thick, add ½ cup (120 ml) hot water.
7
Season and thicken
- Carefully return the pot to the stovetop and remove the thyme sprigs and bay leaves.
- Scoop out 1½ cups (360 ml) of soup, mash it with a fork or blend it briefly, then stir it back into the pot.
- Stir in the remaining ½ teaspoon salt and several grinds of pepper.
- Simmer uncovered over medium-low heat for 5 minutes.
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Ready when: The broth looks lightly creamy and coats the back of a spoon.
Tip: The pot handles will still be very hot; keep a mitt on them. Thyme leaves will have fallen off into the soup, which is fine.
8
Brighten and serve
- Off the heat, stir in the red wine vinegar and the Dijon, if using.
- Taste and add more salt, pepper or a splash of vinegar as needed.
- Let the soup rest for 5 minutes, then ladle into warm bowls and top with the chopped parsley.
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Ready when: The soup tastes balanced: savory, lightly tangy, and not flat.
Tip: Seasoning at the end is what makes the flavors pop, so taste before you serve.

Good to know

Tips

Salt the vegetables early to draw out their sweetness, but wait until the lentils are tender before adding acid.
Partially blending a little of the soup gives a creamy body without any dairy.
Serve with crusty bread and a drizzle of good olive oil.
For a heartier meal, top each bowl with a spoonful of crème fraîche or a few slices of sautéed sausage.

Make ahead

Make the soup up to 3 days ahead; it thickens and tastes even better as it sits. Cool, refrigerate, and add the parsley and a splash of fresh vinegar after reheating.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months; thaw overnight in the fridge. Reheat in a pot over medium-low heat, stirring often, adding a splash of water or broth to loosen it until steaming hot.

Substitutions

dry red wine → Additional broth plus 1 extra tablespoon red wine vinegar. For an alcohol-free version; the flavor will be a little less deep.
leeks → 1 large yellow onion, diced. Slightly sharper and less delicate, but works well.
French green lentils → Brown lentils. Check for tenderness at 30 minutes; they may soften a bit more than green lentils.
fresh thyme sprigs → 1½ teaspoons dried thyme. Add with the broth; no need to remove.