Green Lentil Soup

Prep time:
10 minutes
Cook time:
1 hour

Great as a starter or a full meal, depending on serving size. Can be made in a big batch and frozen or chilled for later use.



  1. Heat the oil over medium heat in a soup pot, then add the onion and fry until soft and translucent. Then add the garlic and cook together for approximately 30 seconds, stirring continuously.
  2. Add the carrots and the celery and continue cooking for 2 minutes.
  3. Add the tomato puree and the lentils and mix well. Then pour in the stock, add the bay leaves and bring to a simmer. Cook for 50 minutes to an hour until the lentils are soft and the stock has reduced down (see notes).
  4. Transfer about ¼ of the soup into a blender and pulse until smooth. Add the blended lentil soup back to the pot and stir to combine.
  5. Season to taste and serve hot with a sprinkle of grated Italian hard cheese and bread.