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Lentil Soup

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  • Lentil Soup
    Lentil Soup

Living in the UK, I notice that everywhere you go they serve blended soup in a cup. I can understand the convenience for people who want to have it on the go, but sometimes you just need to spend a bit more time enjoying your food. This is a chunky, healthy and relatively quick soup to prepare.

Ingredients

  • 500 grams dried green or brown lentils
  • 2 table spoons extra virgin olive oil
  • 150 grams onions
  • 150 grams carrots
  • 2 celery sticks
  • 1 medium sized pepper
  • 4-5 cloves of garlic
  • 300 grams Pasata
  • 300 grams chopped tomatoes
  • 1 small glass or red wine
  • 5-6 bay-leafs
  • salt and pepper
  • 1.5 – 2 litre water or vegetable stock

Method

  1. Finely chop your onion and fry it in a large pot with the olive oil 
  2. Then add the diced carrots and celery
  3. When they become soft add in the lentils (after you rinse them with plenty of water)
  4. Then add the wine
  5. Once the alcohol evaporates add in the Pasata and the chopped tomatoes, followed by the water (ideally boiling). Don’t add all the water at the same time as the quantity will vary depending on your lentils and your preference
  6. Then add the pepper (chopped in small cubes), garlic, the bay leafs and the pepper
  7. Leave the salt towards the end of your cooking to maintain the body of your lentils
  8. Allow the soup to simmer for about an hour, topping up a bit of water if needed and adding the salt
  9. It is ready once the lentils are cooked, yet still a bit chewy on the tooth
  10. Enjoy them with some Greek olives and cheddar or feta cheese
  11. You might want to add a tiny sprinkle of red wine vinegar in your plate once you serve the lentils.
ENJOY

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