Jans favourite lentil soup

Recipes / Soups

This hearty lentils soup is full of healthy vegetables.

Recipe «Jans favourite lentil soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 305g brown lentils, 1 brown onion, halved, coarsely chopped, 2 large desiree potatoes, peeled, coarsely chopped, 2 large carrots, peeled, coarsely chopped, 2 celery sticks, trimmed, coarsely chopped , 1 x 400g can diced tomatoes, 4 garlic cloves, coarsely chopped, 2 dried bay leaves , 1 small fresh red chilli, finely chopped, 1/2 cup firmly packed chopped fresh, continental parsley leaves and stems, 2L vegetable stock, 6 slices wholegrain bread, crusts removed, cut into 1cm cubes, 3 tsp balsamic vinegar, Salt & freshly ground black pepper, 2 tbsp extra virgin olive oil.

Ingredients:

  • 305g brown lentils 
  • 1 brown onion, halved, coarsely chopped 
  • 2 large desiree potatoes, peeled, coarsely chopped 
  • 2 large carrots, peeled, coarsely chopped 
  • 2 celery sticks, trimmed, coarsely chopped 
  • 1 x 400g can diced tomatoes 
  • 4 garlic cloves, coarsely chopped 
  • 2 dried bay leaves 
  • 1 small fresh red chilli, finely chopped 
  • 1/2 cup firmly packed chopped fresh 
  • continental parsley leaves and stems 
  • 2L vegetable stock 
  • 6 slices wholegrain bread, crusts removed, cut into 1cm cubes 
  • 3 tsp balsamic vinegar 
  • Salt & freshly ground black pepper 
  • 2 tbsp extra virgin olive oil 

Instructions

  1. Place lentils in a bowl and cover with cold water. Set aside for 2 hours to soak (this makes them more digestible and reduces bloating). Drain and place in a large saucepan with onion, potato, carrot, celery, tomato, garlic, bay leaves, chilli, parsley and stock. Bring to the boil. Reduce heat to medium-low and cook, partially covered, for 1 hour or until lentils and vegetables are soft.
  2. Meanwhile, preheat oven to 180°C. Spread bread over a baking tray and bake in preheated oven for 10-12 minutes or until lightly toasted. Set aside to cool.
  3. Add vinegar to soup. Taste and season with salt and pepper. Ladle soup among serving bowls. Top with croutons and drizzle with oil. Serve immediately