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



Ingredient Checklist


Instructions Checklist
  • Place lentils in a large bowl. Add 2 1/2 cups water; let soak for 12 hours.

  • 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.

  • 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.

  • 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.

  • 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.

  • Serve soup immediately topped with a poached egg.

Reviews (1)

11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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!!