Cream of Lentil Soup

This is the kind of soup the slow cooker was built for. Soak the lentils overnight, then dump everything except the cream into the crock the next morning, set it to low, and walk away for 8 to 10 hours. By dinnertime the lentils have collapsed into a thick, savory base, the carrot and celery have melted into the broth, and the garlic has gone mellow. The cream goes in at the very end, off the heat, just enough to round out the earthiness with a little richness. Salt and pepper to taste, and you’re done. Hearty enough for a main with crusty bread, light enough to start a bigger meal.

Kitchen Tips

• Don’t salt the lentils until they’re fully tender. Salt added too early can keep legumes from softening properly.
• An immersion blender pulse or two before adding the cream gives a creamier texture without losing all the body.
• If your soup looks thin at the end, leave the lid off and crank to high for the last 30 minutes to reduce.
• Stir the cream in at the very end, after the heat is off. Boiling cream can break and look curdled.

Variations

• Stir in a teaspoon of smoked paprika or a pinch of cumin with the vegetables for a deeper, smokier flavor.
• Swap heavy cream for full-fat coconut milk to make it dairy-free without losing the silkiness.
• Top each bowl with a drizzle of good olive oil and a squeeze of lemon to brighten the finish.