Lentil Soup
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, carr…
- Cook3 h 20 min
- Total3 h 20 min
- Serves4
- LevelIntermediate
Ingredients
- 305g (1 1/2 cups) brown lentils
- 1 brown onion, halved, coarsely chopped
- 2 large (about 400g) desiree potatoes, peeled, coarsely chopped
- 2 large (about 200g) 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 (8 cups) Massel vegetable liquid stock
- 6 slices wholegrain bread, crusts removed, cut into 1cm cubes
- 3 tsps. balsamic vinegar
- 2 tbsps. Salt & freshly ground black pepper
- extra virgin olive oil
Method
- 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.
- 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.
- 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
