French Green Lentil Soup
French Green Lentil Soup
A classic hearty vegetable soup, best served with a good book and snuggly slippers, beside a warm fire. This is a very adaptable recipe. You can use any root vegetables you have on hand.
DF, GF, NF, Vegan
Serves 6 to 8
2 tbsp OLIVE OIL
1 ONION, peeled, diced
2 CARROTS, peeled, diced
2 CELERY STALKS, diced
1 LEEK, trimmed, green and white part diced
2 SWEDES or PARSNIPS, peeled, diced
3 cloves GARLIC, peeled, crushed and roughly chopped
1½ tbsp FRESH THYME, roughly chopped (or 2 tsp DRIED THYME)
1 lt VEGETABLE STOCK
1 lt WATER
1 cup (200g) FRENCH PUY LENTILS or BROWN LENTILS
2 BAY LEAVES
2 tsp SALT
½ tsp freshly GROUND BLACK PEPPER
2 cups (120g) KALE or CAVOLO NERO, roughly chopped
½ cup (20g) FRESH CURLY PARSLEY, finely chopped
Place a large stockpot over a medium heat; add the olive oil, onion, carrot, celery, leek, swede or parsnip, garlic and thyme. Cook for 5 minutes stirring often. Add the stock, water, lentils, bay leaves, salt and pepper. Increase the heat to high and bring to a boil. Once boiling reduce the heat to a gentle simmer for 25 - 30 minutes or until the lentils are cooked through.
Stir in the kale or cavolo nero and parsley. Adjust the seasoning if needed. Serve with a good wholesome loaf of bread – try Grandave’s Seedy Bread (recipe on the blog)
