Name: Lentil soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 225.00 g lentils brown; olive oil for frying; 2.00 onion finely chopped; 2.00 carrots scraped and sliced into rings; 2.00 celery stalks chopped; 2.00 garlic cloves, crushed; 1.00 fresh thyme crushed; 1.00 Litres stock chicken; salt and freshly ground black pepper to taste; 1.00 chicken breast fillets thinly sliced; fresh rosemary

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Ingredients (11)

225.00 g	lentils — brown
	olive oil — for frying
2.00	onion — finely chopped
2.00	carrots — scraped and sliced into rings
2.00	celery stalks — chopped
2.00	garlic — cloves, crushed
1.00	fresh thyme — crushed
1.00 Litres	stock — chicken
	salt and freshly ground black pepper — to taste
1.00	chicken breast fillets — thinly sliced
	fresh rosemary

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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.