Prep Time: 24 mins Cooking Time: 24 mins
Serves: 6-8I think lentils are the earthiest and richest-tasting legume and this is, without a doubt, my favorite way to enjoy them. When I don’t soak the lentils, I begin by blanching the lentils for a couple of minutes before making the soup. This ensures tender lentils that are more evenly cooked.
1-pound lentils
2 bay leaves
2 tablespoons extra-virgin olive oil
1 large red onion, peeled and finely chopped
½ teaspoon cumin seeds
Kosher salt
2 medium carrots, peeled and cut into thin rounds
3 stalks celery, peeled and sliced into ½-inch “rounds”
1 teaspoon dark brown sugar
2 teaspoons coarsely ground black pepper
¼ cup heavy cream
1 teaspoon aged Balsamic vinegar
Price: $35.00
Prep Time: Serves: 
Prep Time: 15 minutes
Serves: 4-6
Prep Time: 24 mins
Serves: 3-4