Red Lentil Soup

Mon, 30 March 2020

Red Lentil Soup

Serves 4-6

 

Ingredients:

2tbsp butter

2tbsp olive oil

3 onions, diced

3 medium carrots, diced

4 celery stalks, diced

2 large garlic cloves, roughly chopped

1 ½ cups red split lentils, rinsed

1 tin chopped tomatoes

1 to 2 parmesan rind pieces

2 dried bay leaves

1 ½ litres chicken or vegetable stock

Salt and black pepper

Freshly grated parmesan cheese, for serving (optional)

Method:

·       Melt the butter and oil in a large pot over a medium heat.

·       Add the onions and saute for about 10 mins till soft.

·       Add the carrots, celery and garlic. Stir every few minutes for about 4 minutes.

·       Season with salt and pepper then add the lentils, tinned tomatoes, bay leaves and parmesan rinds if you have them.

·       Stir well then pour in the stock and bring to the boil.

·       Reduce the heat to a simmer and cook for 30 mins, stirring every ten minutes or so until the vegetables are cooked and the lentils are soft.

·       Remove a few ladles full of the soup and blitz till smooth in a blender then return it to the pan.

·       Season to taste with additional salt and pepper. Remove the bay leaves and parmesan rind.  ?