Lentil soup

Ingredients 11
Servings 4
Time 10 mins


  • 225
    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
    chicken stock
  • salt and pepper to taste
  • 1
    chicken breast fillet, thinly sliced
  • fresh rosemary


20 mins
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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