Cook and Scale
French Green Lentil Soup
4 servings · 60 min total
A rustic soup of tender green lentils and sweet root vegetables with thyme and a splash of vinegar. Hearty, vegan, and deeply nourishing.
Ingredients
- 300 g green lentils, rinsed
- 1 onion, chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 1 leek, sliced
- 3 garlic, minced
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1¼ l vegetable stock
- 2 bay leaf
- 3 fresh thyme
- 1 tbsp red wine vinegar
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the vegetables — Heat the olive oil in a pot and soften the onion, carrots, celery, and leek for 10 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
- 2.
Add lentils and stock — Add the lentils, stock, bay leaves, and thyme, and bring to a boil.
- 3.
Simmer until tender — Simmer gently for 30 minutes until the lentils are tender but still hold their shape. Remove the bay leaves and thyme stalks.
- 4.
Brighten with vinegar — Stir in the vinegar to lift the flavours, adjust the seasoning, and scatter with parsley. Serve with crusty bread.