Lifesaving lentil soup

Lifesaving lentil soup


Fortify yourself for the cooler months with Jill Dupleixs hearty and versatile lentil soup.

The ingredient of Lifesaving lentil soup

  1. 2 tablespoons extra virgin olive oil, plus extra to drizzle
  2. 1 leek (pale part only), thinly sliced
  3. 2 carrots, finely chopped
  4. 2 celery stalks, finely chopped
  5. 2 tablespoons tomato paste
  6. 1 cup (200g) green lentils or brown lentils, rinsed, drained
  7. 2L (8 cups) Massel vegetable liquid stock
  8. 400g can chopped tomatoes
  9. 400g can cannellini beans, rinsed, drained
  10. 2 teaspoons ground coriander
  11. 1 teaspoon smoked paprika (pimenton) (see note)
  12. 1/3 cup finely chopped flat-leaf parsley
  13. Crusty bread, to serve

The instruction how to make Lifesaving lentil soup

  1. 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.
  2. 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.
  3. Divide soup among shallow bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper. Serve with crusty bread.

Nutritions of Lifesaving lentil soup

calories: 373.557 calories
calories: 13 grams fat
calories: 2 grams saturated fat
calories: 35 grams carbohydrates
calories: 9 grams sugar
calories: 22 grams protein
calories: 2094.81 milligrams sodium
calories: NutritionInformation

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