Lifesaving lentil soup

Lifesaving lentil soup

Ingredients (4 servings)

2 tablespoons extra virgin olive oil, plus extra to drizzle

1 leek (pale part only), thinly sliced

2 carrots, finely chopped

2 celery stalks, finely chopped

2 tablespoons tomato paste

1 cup (200g) green or brown lentils, rinsed, drained

2L (8 cups) Vegetable stock

400g can chopped tomatoes

400g can cannellini beans, rinsed, drained

2 teaspoons ground coriander

1 teaspoon paprika

1/3 cup finely chopped flat-leaf parsley


Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook for 1 minute. Add the lentils and stock and bring to the boil. Reduce heat to medium-low and simmer gently for 1 hour, skimming the surface occasionally, until the lentils are tender.

Add the tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 20 minutes or until soup is thick. Taste for spices and seasoning, then stir in half the parsley.

Divide soup among shallow bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper.

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