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 Lentil Soup Recipe


Click picture to enlarge
Red lentils and vegetables are cooked slowly until they are very soft, then they are blended to give a rich and velvety consistency. This tasty soup is suitable for vegetarians and freezes very well.

KEY POINTS

 Preparation Time:  25 mins  Cooking Time:  3 Hours
 How Difficult  Easy  Freeze?  Yes
 Servings

4 portions

 
Nutrition information per portion
  • Calories
    384
  • Protein
    19g
  • Carbs
    59g
  • Sugars
    5g
  • Fat
    10g
  • Saturates
    2g

 
INGREDIENTS

 
WHAT SPECIAL KITCHEN EQUIPMENT

Slow Cooker or cook in a large pan on a low heat



Switch the cooker on to high heat.

INGREDIENTS

2 tablespoons of olive oil
1 onion peeled and chopped
2 celery sticks, chopped
1 carrot, sliced
2 garlic cloves, crushed
1 potato, peeled and diced
250g / 9oz / 1 cups red lentils
750ml / 1 / 2 cups near boiling vegetable stock
2 bay leaves
teaspoon ground cumin
cayenne pepper to taste
salt and ground black pepper

Notes For The Cook

In times long gone by lentils were grown in the UK. Unfortunately they no longer are grown here but their use as a cooking ingredient is vastly under-rated in many countries. As far as taste is concerned they absorb flavour extremely well and spread it evenly throughout soups, stews, casseroles and many other dishes.

As far as economy is concerned they are superb value for money. They bulk out more expensive recipes whilst at the same time providing excellent nutritional value. Their combination of being high in good fibre and potassium make them one of the best cholesterol beaters of all time.

They are high B vitamins, iron, folate, magnesium and at the same time contain many essential trace elements.

Our recipe slow cooks them either in a slow cooker or at a low heat on the hob. This allows the delicate flavours of the herbs and spices to merge into a perfect flavour. We then suggest blending the lentils because you end up with a rich velvet smooth soup.

Recipe by .

Preparation Before Cooking

Peel and dice the potato, chop the onion and celery and slice the carrot.  Crush or chop the garlic cloves.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Cooking Method

Heat the two tablespoons of olive oil in a frying pan on medium heat. Add the sliced onion and cook for 5 minutes until soft.


 
Stir in the celery, carrot, garlic and potato. 

Cook for a further 4 - 5 minutes, then transfer the ingredients to the cooking pot.



  
Add the lentil, vegetable stock and bay leaves and mix well to combine.

Cover the cooker with the lid and cook on high for 1 hour. Switch to low heat after this time and cook for a further 2 - 3 hours or until the vegetable and lentils are soft and tender.

 
Remove the bay leaves and throw them away.

 
Process the soup with a food processor or blender until smooth.

 
Tip the soup back into the cleaned cooking pot, stir in the cumin and cayenne pepper, season to taste with the salt and pepper. 

Cook the soup on high for a further 45 minutes, or until piping hot, check the seasoning.

  
Ladle into a warmed bowl and sprinkle with chopped parsley.

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