Brothy lentil soup

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.

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating