This earthy lentil soup takes inspiration from Heidi Swanson’s blog, 101 Cookbooks. Her original recipe combines sweet red lentils and nutty brown rice to make a thick, hearty stew. It is the epitome of simple — little more than these two ingredients, plus olive oil, salt, lemon juice, and a few choice toppings — but is supremely satisfying. Making the soup in the Anova Sous Vide Precision Cooker cuts down on the hands-on work and makes it even easier to prepare. Here, I’ve used barley in place of the brown rice, but you can use any whole grain you’d like. To keep it vegan, omit the cheese and use vegetable broth or water to cook the soup. (You’ll likely want to increase the amount of salt used to finish the dish.)
Kate Williams
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.