Vermouth-Laced French Lentil Soup with Two Celeries

By Abra Bennett
December 27, 2010
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Author Notes: This is a pantry soup that I created one rainy day, not wanting to go out and get wet,from ingredients on hand. It's as sophisticated and satisfying as lentil soup can be. I first made this in the pressure cooker, so I give those directions first. You can, of course, make this in a stock pot, it will just take a little longer. - Abra BennettAbra Bennett

Food52 Review: This is a wonderful, hearty soup for winter -- the kind of non-fancy, satisfying meal you want to curl up with. It's interesting to have the celery and celeriac together, and it certainly doesn't hurt to have a ton of lentils and bits of pancetta to round it out.suchachef

Serves: 4

  • 2 teaspoons olive oil
  • 3 ounces pancetta, diced
  • 1 medium onion, diced
  • 8 ounces peeled celeriac, cubed into bite-sized pieces
  • 1 celery heart including leaves, diced
  • 1 cup green French lentils
  • 6 cups chicken broth, homemade if you have it
  • 1/2 cup dry vermouth (white)
  • salt and pepper - smoked pepper is good here
  1. In pressure cooker, saute pancetta in olive oil until it begins to brown. Add onion and celery heart and saute until nicely browned. Without removing what's in the pan, deglaze the pan thoroughly with vermouth, then add all remaining ingredients. Bring to high pressure and cook for 15 minutes. You can use either a natural or quick release. Adjust salt and pepper to taste.
  2. If you're not using a pressure cooker, follow all the directions using a small stockpot. Cook until the lentils and celeriac are tender, about 25-30 minutes.

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