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.
- 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)
- 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.
- Add the carrots and the celery and continue cooking for 2 minutes.
- 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).
- 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.
- Season to taste and serve hot with a sprinkle of grated Italian hard cheese and bread.
- 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.