Brothy lentil soup
Comfort in a bowl made in 30 minutes. This can be made vegan with a non-dairy alternative to finish, or fry off bacon lardons at the start and use chicken stock for a meatier version.
- CourseMain meal
- Prepare5 mins
- Cook25 mins
- Total time30 mins
- 100g base vegetables (carrot, celery, leek, or a mixture), finely chopped
- 100g leafy greens (cavolo nero, spinach, chard or kale), any woody stems removed, large leaves shredded
- 2 tbsp thick cream (or crème fraîche, yogurt or non-dairy alternative)
You'll also need
- 2 tsp olive oil
- 1 tsp seeds (caraway, cumin or fennel), lightly crushed
- 1 onion (or red onion or 2 shallots), finely chopped
- 2 clove/s garlic, crushed
- ½ tsp chilli flakes (optional)
- 1 L fresh vegetable stock
- 400g can lentils, drained and rinsed
- 2 tbsp citrus juice (lemon or lime)
Heat the oil in a large saucepan over a medium heat. Add the seeds, cook for 30 seconds, then add the onion and a pinch of salt; cook for 5 minutes.
Add the garlic and chilli flakes (if using), followed by the base vegetables. Cook for another 5-8 minutes, until softened. Add the stock plus 200ml water; bring to the boil.
Partially cover with a lid and simmer gently for 10 minutes, then add the lentils. Stir in the leafy greens and cook for 2-4 minutes until wilted. Season and add the citrus juice, to taste.
Divide between bowls, then serve topped with a dollop of thick cream (or alternative) and a good grinding of black pepper.
Pulse your veg in a food processor to finely chop them quickly.
Typical values per serving when made using specific products in recipe