Lentil soup

Name: Lentil soup
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6-7 litres servings
Cuisine: Boil
Ingredients: 2 kg soup bones sawed into chunks; salt and freshly ground black pepper; 125 ml tomato purée; oil for shallow fring; 3 onions or leeks, chopped; 4-6 garlic cloves crushed; 6 celery stalks cut into chunks; 5 carrots cleaned and grated; 400 g spinach chopped; 4 l vegetable stock; 2 tomato paste; 500 g lentils brown; lemon zested; handful chopped parsley or coriander; bread rolls

6-7 litres servings Prep: 20 mins, Cooking: 2 hrs 30 mins

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Soup bones are affordable and add lovely flavour to soup. You can also use this soup as an ingredient for goulash or beef pie.

By Food24 February 20 2020

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Ingredients (15)

2 kg	soup bones — sawed into chunks
	salt and freshly ground black pepper
125 ml	tomato purée
	oil — for shallow fring
3	onions or leeks, chopped
4-6	garlic cloves — crushed
6	celery stalks — cut into chunks
5	carrots — cleaned and grated
400 g	spinach — chopped
4 l	vegetable stock
2	tomato paste
500 g	lentils — brown
	lemon — zested
	handful chopped parsley or coriander
	bread — rolls

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Method:

Preheat the oven to 200°C.

1. Season the bones with salt and pepper, arrange on a baking
sheet and spread the tomato puree on the bones. Bake for 20 minutes until
lightly browned.

2. Heat the oil in a large pot. Add the onion, garlic (if
using) and celery (if using) and fry until the vegetables are soft. Add the
carrots and spinach and mix through, then add the soup bones.

3. Mix the vegetable stock and tomato paste and add to the
pot. Add the lentils