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Winter Vegetable and Puy Lentil Soup Recipe

A deliciously warming broth with winter vegetables and Puy Lentils

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Winter Vegetable and Puy Lentil Soup in a bowl

INGREDIENTS                         

1 medium onion
250g / 9oz swede
2 medium carrots (approximately 250g / 9oz)
200g / 7oz Puy lentils
1½ litre / 2.7 pints of hot vegetable stock
3 tablespoons of virgin olive oil
Handful of fresh coriander
Half a teaspoon of medium curry paste
Salt and pepper to taste

PREPARATION TIME

: 10 minutes

COOKING TIME

: 50 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? Yes

SERVINGS

: 4

COOKING EQUIPMENT

: Large pan and large roasting dish.
Ingredients for Winter Vegetable and Puy Lentil Soup
Ingredients for Winter Vegetable and Puy Lentil Soup

PREPARATION

Pre-heat the oven to 190°C / 375°F / Gas Mark 5 (fan ovens to 180°C / 350°F / Gas Mark 4)

Peel and slice the carrots and onions.

Peel the swede then chop then into small chunks.

Mix the curry paste and olive oil.

COOK'S NOTES FOR WINTER VEGETABLE AND PUY LENTIL SOUP

Puy lentils are ideal for this soup. They give it a rounded, slightly peppery taste which makes for a delicious broth. You can use any type of lentil in this soup but they will not have same warmth as Puy lentils. The addition of a small amount of curry paste warms the soup even more without over-powering it.

At almost any time of year, but in winter especially, root vegetables such as swede, carrots and onions are a cheap source of food. In winter of course they are also in season from October to March making them fresher than most other vegetables at this time of the year. Other root vegetables such as parsnips can also be added or substituted. For a thicker soup (although the thin broth of this soup is truly delicious) add one potato cut into cubes and cooked with the root vegetables. The potatoes will break down and provide some body to the broth.

This soup freezes very well although the Puy lentils will loose some of their characteristic bite when re-heated.

RECIPE INSTRUCTIONS

STEP 1

Place the carrots, swede and onions on a large baking tray then drizzle over the olive oil and curry paste mixture. Toss the vegetables in the oil until they are fully covered.

Place the tray of vegetables in the pre-heated oven and cook them for 35 minutes. Halfway through the cooking, turn the vegetables so they are evenly cooked.

 Roasted vegetables

STEP 2

Halfway through cooking the vegetables add the lentils and hot stock to a large pan, bring it the boil then turn down the heat and let them simmer for about 20 minutes.

When the lentils are cooked, add the roasted vegetables and heat through for two minutes. Add the chopped coriander, taste, add salt and pepper seasoning to your taste. Serve in warm bowls with chunky bread.

 Smaller picture of the soup - click to enlarge it
2 RATINGS GIVEN - AVERAGE four star rating
five star rating
19 November 2011
From: Gypsy Girl
Absolutely delicioous - I left out the coriander because I don't like the taste though.
four star rating
21 November 2011
FFrom: Jane
It's worth cooking just for the aroma! Lovely soup, thanks.
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Copyright 2006 - 17 David Marks. All rights reserved.