Lentil & Carrot Soup Recipe

Prepare lentils

Rinse the dry lentils under cold water until the water runs clear. Pick out any small stones or debris. Drain and set aside.

Sauté aromatics

In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add carrots and spices

Add the diced carrots, rinsed lentils, dried thyme and bay leaf to the pot. Stir to combine and cook for 2 minutes to coat ingredients in oil and warm the carrots slightly.

Simmer

Pour in 4 cups vegetable stock and 1 cup water. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and simmer until lentils and carrots are very tender, about 25–30 minutes. Stir occasionally and skim any foam from the surface.

Season and remove bay leaf

Once tender, remove the bay leaf. Season with 1.5 teaspoons salt and 1/2 teaspoon ground black pepper, taste and adjust seasoning as needed.

Make basil oil

While the soup simmers, make the basil oil. Blanch the basil leaves in boiling water for 10 seconds, then immediately transfer to an ice bath to preserve color. Drain and squeeze out excess water. In a blender or food processor combine the blanched basil, 4 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon cracked black pepper. Blend until smooth and bright green. Taste and adjust salt or lemon. If too thick, add 1 teaspoon more oil or a splash of water to loosen.

Purée soup

Using an immersion blender, purée the soup directly in the pot until smooth and velvety. Alternatively, work in batches in a countertop blender—fill only halfway, blend until smooth, and return to the pot. If the soup is too thick, add up to 1/2 cup warm water or stock to reach desired consistency. Warm gently but do not boil.

Finish with crème fraîche

Stir about 3 tablespoons of crème fraiche into the hot puréed soup to add richness. Reserve the rest of the crème fraiche for serving. Adjust final seasoning with salt and pepper.

Plate and garnish

Ladle the soup into warm bowls. Dot each bowl with 1 tablespoon of crème fraiche (or a small quenelle), then drizzle 1 teaspoon to 1 tablespoon of basil oil around or across the crème fraiche for contrast. Finish with a grind of black pepper and scatter optional toasted croutons or seeds over the top. Serve immediately.