No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Lentil Soup with Winter Vegetables

Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.

  • Servings: 4
Lentil Soup with Winter Vegetables

Source: The Martha Stewart Show, March 2010


  • 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, plus more as needed
  • Coarse salt and freshly ground pepper
  • 20 baby spinach leaves
  • Extra-virgin olive oil, for drizzling
  • 4 large eggs
  • 1/3 cup white vinegar


  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.


Reviews (1)

  • myke828 15 Feb, 2014

    This soup has changed my life! Thank you Alain for introducing such a hearty, vegetarian, healthy and nutritious soup! Super user-friendly and I multiply the recipe by 4 to freeze for future meals! Thank you a million times!!

Related Topics