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Lentil soup


Preparation time: 10 mins
Cooking time: 20 mins
 
This delicious, hearty lentil soup is perfect for those cool days.
 
 
 

Ingredients

 
  • 225
    g
    brown lentils, sorted
  • olive oil for frying
  • 2
    onions, finely chopped
  • 2
    carrots, scraped and cut into rings
  • 2
    stalks celery, cut into pieces
  • 2
    cloves garlic, crushed
  • 1
    sprig fresh thyme, crushed
  • 1
    Litres
    chicken stock
  • salt and pepper to taste
  • 1
    chicken breast fillet, thinly sliced
  • fresh rosemary
Servings: Change Serving
 
 

Method

 
Rinse the lentils well and set aside. Heat the oil and sauté the onion, carrot, celery and garlic till soft. Add the lentils, thyme and stock. Reduce the heat and simmer till the lentils and vegetables are soft. Pour the soup through a sieve and purée the lentils and vegetable pieces in a food processor till smooth. Add to the remaining soup and return everything to the saucepan. Season with salt and pepper to taste.

Tip: You can add chicken if you so desire; Fry the chicken strips in a little oil till crisp. Sprinkle over the soup just before serving and garnish with a sprig of fresh rosemary, if desired. Serve with focaccia. Serves 4.
 

Read more on: pulses  |  soup
 

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Choosing garlic
 Look for a garlic with a very firm head. Dried out bulbs should be avoided. If there are green shoots in a bulb, it's an inidication of being old. Also, smaller bulbs seem to have more flavour than the larger.
 

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