Green Lentil Soup

Prep time:

10 minutes

Cook time:

1 hour

Serves:

4

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.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 large clove garlic, crushed
• 4 medium carrots, diced
• 4 celery stalks, diced
• 2 tbsp tomato puree
• 200g dried green lentils
• 4 small dried bay leaves
• 2 liters vegetable stock
• Salt and black pepper to taste
• Italian hard cheese to serve (optional)

Method

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.

Notes

• The time of cooking varies a lot depending on which brand of lentils you are using. Should the lentils still be hard after 50 minutes, just add a little more hot water and continue cooking until soft.
• Blending part of the lentil soup is not strictly necessary but it does give it a creamier texture.
• The soup can be frozen in airtight containers for up to 3 months.
• The celery stalks can be substituted with fennel bulbs if necessary.