Jan’s favourite lentil soup

Posted by adm On September - 18 - 2011

How to cook Jan's favourite lentil soup


  • 305g (1 1/2 cups) brown lentils
  • 1 brown onion, halved, coarsely shredded
  • 2 prominent (astir 400g) desiree potatoes, raw, coarsely shredded
  • 2 big (around 200g) carrots, raw, coarsely shredded
  • 2 celery sticks, cut, coarsely shredded
  • 1 x 400g can diced tomatoes
  • 4 garlic cloves, coarsely shredded
  • 2 dried bay leaves
  • 1 small fresh red chilly, finely sliced
  • 1/2 cup firmly packed chopped wise
  • continental parsley leaves and stems
  • 2L (8 cups) vegetable strain
  • 6 slices wholegrain or seeded gelt, crusts removed, dig 1cm cubes
  • 3 tsp balsamic vinegar
  • Saltiness & freshly ground black peppercorn
  • 2 tbs extra virgin olive oil

How to:

  • Place lentils in a bowl and cover with cold weewee. Set aside for 2 hours to sop (this makes them more digestible and reduces bloating). Drain and place in a large saucepan with onion, spud, carrot, celery, tomato, ail, bay leaves, chilly, parsley and strain. Bring to the seethe. Reduce heat to medium-low and prepare, partially covered, for 1 hour or until lentils and vegetables are subdued.

  • Lag, 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 coolheaded.

  • Add vinegar to soup. Taste and season with salt and peppercorn. Ladle soup among serving bowls. Top with croutons and drizzle with oil. Serve straightaway

  • If using packaged vegetable strain, use half stock and half water to ensure the soup isn't too salty.

  • prep: 15 mins (+2 hours soaking time)

  • Prepare time:15 min.

    Cooking time:60 min.

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