Lifesaving lentil soup

Fortify yourself for the cooler months with Jill Dupleixs hearty and versatile lentil soup.

Recipe «Lifesaving lentil soup» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp extra virgin olive oil, plus extra to drizzle, 1 leek , thinly sliced, 2 carrots, finely chopped, 2 celery stalks, finely chopped, 2 tbsp tomato paste , 1 cup green or brown lentils, rinsed, drained, 2L vegetable stock, 400g can chopped tomatoes , 400g can cannellini beans, rinsed, drained, 2 tsp ground coriander, 1 tsp smoked paprika, 1/3 cup finely chopped flat-leaf parsley, Crusty bread, to serve.

Ingredients:

• 2 tbsp extra virgin olive oil, plus extra to drizzle 
• 1 leek , thinly sliced 
• 2 carrots, finely chopped 
• 2 celery stalks, finely chopped 
• 2 tbsp tomato paste 
• 1 cup green or brown lentils, rinsed, drained 
• 2L vegetable stock 
• 400g can chopped tomatoes 
• 400g can cannellini beans, rinsed, drained 
• 2 tsp ground coriander 
• 1 tsp smoked paprika 
• 1/3 cup finely chopped flat-leaf parsley 
• Crusty bread, to serve 

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook for 1 minute. Add the lentils and stock and bring to the boil. Reduce heat to medium-low and simmer gently for 1 hour, skimming the surface occasionally, until the lentils are tender.
2. Add the tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 20 minutes or until soup is thick. Taste for spices and seasoning, then stir in half the parsley.
3. Divide soup among shallow bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper. Serve with crusty bread.