Name: A Pret-Inspired Lentil Soup
Yield: 6 servings
Ingredients: 2 tablespoons butter; 4-5 shallots (or 1 medium yellow onion), sliced; a hefty pinch of sugar; 2 tablespoons olive oil; 2 medium carrots, chopped; 2 celery stalks, chopped; 2 large garlic cloves, minced; 1 heaping tablespoon tomato paste; 1 teaspoon harissa; 1 teaspoon smoked paprika; 2 teaspoons garam masala; 1 teaspoon coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon cayenne pepper; 1-1/2 cups lentils; 3 cups low-sodium vegetable broth; 3 cups water; salt and pepper, to taste; 1 teaspoon balsamic or red wine vinegar

Scale

Ingredients

2 tablespoons butter
4–5 shallots (or 1 medium yellow onion), sliced
a hefty pinch of sugar
2 tablespoons olive oil
2 medium carrots, chopped
2 celery stalks, chopped
2 large garlic cloves, minced
1 heaping tablespoon tomato paste
1 teaspoon harissa
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1–1/2 cups lentils
3 cups low-sodium vegetable broth
3 cups water
salt and pepper, to taste
1 teaspoon balsamic or red wine vinegar

Instructions

In a large heavy-bottomed pot, melt the butter until foaming. On medium-low heat, add the shallots and sugar and saute, stirring occasionally, until the shallots have caramelized, about 20-25 minutes.
Add the oil. Stir in the carrots, celery and garlic, and saute for 3-5 minutes, until the garlic has softened slightly. Add the tomato paste, harissa, smoked paprika, garam masala, coriander, cinnamon and cayenne. Cook for an additional 2-3 minutes, until the spices are fragrant and have darkened slightly.
Add the lentils, vegetable broth, and water, stirring the bottom of the pot to scrape up any browned bits. Increase the heat and bring the stew to a boil, then reduce the heat to a bare simmer and cook the lentils for 20-25 minutes. Add salt and pepper to taste, and stir in the vinegar, then serve.

Notes

Adapted from Well + Good