Easiest Lentil Soup

From the New York Times

Ingredients

6 tablespoons extra-virgin olive oil, plus more as needed

1 large onion, diced

1 ½ teaspoons kosher salt, plus more as needed

1 quart chicken, beef or vegetable stock, preferably homemade

1 cup red, brown, or green lentils, rinsed

2 thyme or rosemary sprigs

1 to 2 garlic cloves, finely grated or pushed through a garlic press

1 teaspoon white wine, sherry or cider vinegar, or lemon or lime juice, plus more to taste

½ cup thinly sliced radicchio, or red or green cabbage (optional)

½ cup parsley leaves, chopped

Instructions

Heat ¼ cup oil in a medium pot over medium-high heat. Stir in onions and ½ teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.

Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.

Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.

In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.