Garden-fresh offers are one step away
Sign Up & Get $5 Off

Opt-in to mobile texts to receive money-saving, project-inspiring alerts. Redeemed in stores only.

Just For You

Weekly Gardening Tips for Your Area


Recipe: Lentil Soup with Winter Vegetables

Martha Stewart
Print Friendly, PDF & Email

Lentil soup with winter vegetables.Serves 4


  • 8 ounces lentils du Puy
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup carrots, finely chopped
  • 1 cup onion, finely chopped
  • 2/3 cup celeriac, finely chopped
  • 2/3 cup leeks, finely chopped
  • 2/3 cup celery, finely chopped
  • 2 sprigs fresh thyme
  • 4 cloves garlic
  • 10 black peppercorns
  • 5 cups homemade or store-bought low-sodium chicken stock, heated
  • Coarse salt and freshly ground pepper
  • 20 baby spinach leaves
  • Extra-virgin olive oil, for drizzling
  • 1/3 cup white vinegar
  • 4 large eggs


  1. Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours.
  2. Melt 6 tablespoons butter in a large Dutch oven over medium heat. Add carrots, onion, celeriac, leeks, and celery. Cook, stirring, until vegetables have softened and onions are translucent, 2 to 3 minutes.
  3. Drain and rinse lentils; add to Dutch oven. Cook, stirring to combine, 2 to 3 minutes. Place thyme, garlic, and peppercorns in a piece of cheesecloth; tie with kitchen twine to enclose. Add to skillet along with chicken stock. Place a parchment paper round over liquid and cook for 10 minutes. Season with salt and continue cooking until lentils are tender, about 5 minutes more.
  4. Transfer 1/3 of the soup mixture to the jar of a blender; blend until smooth, adding chicken stock, if necessary. Transfer blended soup back into Dutch oven with remaining soup; stir to combine. Add spinach leaves, remaining 2 tablespoons butter, and drizzle with olive oil. Keep warm.
  5. Fill a large pot with water and add vinegar; bring to a boil over medium-high heat. Gently crack eggs into pot, one at a time, and reduce heat to medium. Cook eggs for 3 minutes; using a slotted spoon, transfer cooked eggs to a paper towel-lined plate.
  6. Serve soup immediately topped with a poached egg.

Got questions about this article or any other garden topic? Go here now to post your gardening ideas, questions, kudos or complaints. We have gardening experts standing by to help you!