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Lentil soup
Lentil soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Classic dish best enjoyed with crusty bread for dipping.
Ingredients:
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 2 x 400g cans brown lentils, rinsed, drained
  • 400g can diced tomatoes
  • 2 tsp dried oregano leaves
  • 62.50 ml chopped fresh continental parsley
  • Olive oil (optional), to drizzle
  • 25g (1/3 cup) finely grated parmesan
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté the onion, carrot, and celery until soft, about 5 minutes. Add lentils, tomato, stock, bay leaves, and oregano. Simmer over low heat for 10 minutes until slightly reduced. Let it cool for 5 minutes, then discard the bay leaves before serving.
  • Puree half of the soup in a food processor until creamy. Transfer it back to the pan and heat gently over medium heat. Finish by folding in the fresh parsley.
  • Transfer the dish into individual serving bowls. Optionally, add a drizzle of oil. Finish by sprinkling parmesan on top.

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