Cabot Mansion Lentil Soup

Oh… lentil soup. Yes. We love lentil soup. It’s so… grounding. You know, when you’ve spent a lot of time in hotel ballrooms and airport lounges and places where the lighting is just slightly wrong, lentil soup feels very… intentional. It’s not flashy. It’s not trying to win anything. It just is. Which I think is very brave. And nutritionally, of course, it’s excellent. Protein, fiber, a kind of moral superiority that doesn’t announce itself. You eat lentil soup and you feel like someone who votes in local elections. It’s not a soup you fall in love with immediately, but over time, you realize it’s always been there for you. Much like a very dependable, slightly dusty cardigan.

Ingredients

2 tablespoons olive oil
1 finely chopped onion
1 finely chopped carrot
1 finely chopped celery rib
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne
1 cup red lentils
1 cup white wine
1 14 oz can peeled and tomatoes
2 cups kale
1/4 cup minced parsley
1 cup brown lentils
2 quarts vegetable stock
1 parmesan rind

Directions

Add the olive oil into a large Dutch oven over medium heat.
Add the onion, carrot, celery, salt, pepper, cayenne, and red lentils and sweat until the onions are translucent, approximately 5 to 6 minutes.
Add the white wine, tomatoes, kale, parsley and brown lentils and allow the liquid to reduce 2 to 3 minutes.
Add the vegetable stock and parmesan rind and bring just to a simmer. Simmer until the the red lentils begin to fall apart and the brown lentils are tender, 35 to 40 minutes.
Serve