Brothy lentil soup

Name: Brothy lentil soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 100 g base vegetables (carrot, celery, leek, or a mixture), finely chopped; 100 g 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)

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.

5 out of 5 stars(1) Rate this recipe

Gluten freeVegetarianHealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Ingredients

Fridge raid

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)

Method

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.

Cook’s tip

COOK'S TIP

Pulse your veg in a food processor to finely chop them quickly.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	937kJ/ 225kcals
Fat	14g
Saturated Fat	7.1g
Carbohydrates	14g
Sugars	6.2g
Fibre	6.7g
Protein	7.3g
Salt	0.4g

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