Hearty Lentil Soup with Goat Cheese and Arugula

Ingredients 0/17

Step 1

Warm some olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking and stirring them until the onion becomes soft and translucent, which should take about 5 to 7 minutes. Next, toss in the carrots and celery and keep cooking everything together until those veggies soften up, around 10 minutes.

Step 2

Pour in the vegetable broth, water, and white wine, then stir in the crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and pepper. Bring the whole mixture to a boil, then lower the heat to medium-low. Cover the pot and let it simmer gently, stirring every now and then, until the lentils are tender—this usually takes about an hour.

Step 3

Once the lentils are cooked through, fish out the bay leaves and discard them. Ladle the soup into bowls, then top each serving with some fresh arugula and crumbled goat cheese. Enjoy!