- 10 cup(s) canned beef broth, low sodium
- 1 pound(s) dry lentils, picked over, rinsed, and drained
- 4 medium uncooked carrot(s), chopped
- 2 large uncooked onion(s), peeled and chopped
- 1 rib(s), medium uncooked celery, chopped
- 1 leaf/leaves bay leaf
- 3 medium plum tomato(es), canned, drained and chopped
- 1 cup(s) canned tomato juice
- 1/2 fl oz red wine, or cider vinegar
- 1/8 tsp black pepper, freshly ground, or to taste
- 2 cup(s) water, hot, or less
- 1 Tbsp uncooked scallion(s), chopped (optional)
- Combine the broth, lentils, carrots, onions, celery, and bay leaf in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender, about 30 minutes. Add the tomatoes, tomato juice, vinegar, and pepper; add the water 1 cup at a time until desired thickness is reached. Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes. Sprinkle with the chopped scallion, if using. Yields 1 3/4 cups per serving.
You can store the soup in the refrigerator for up to five days or freeze it for up to three months. It will thicken slightly with time; just thin it with a little water when you reheat it on the stove or in the microwave. More good news: It’s a cinch to prepare, and like so many hearty soups, it’s better after a day or two.