Vegetarian Lentil Soup with Vinegar

    1 hour 10 minutes

    This is an incredibly well flavoured soup that just shows what can be achieved by vegetables and herbs alone.

    4 people made this

    Serves: 8 

    • 300g green or brown lentils
    • 2 tablespoons olive oil
    • 2 medium onions, diced
    • 3 garlic cloves, finely diced
    • 1 pinch salt, to taste
    • 3 tablespoons tomato paste
    • 1 small celery, diced
    • 1/2 carrot, diced
    • 2 bay leaves
    • 1 bunch parsley, diced
    • 1 tablespoon Dijon mustard
    • 1-2 tablespoons red wine vinegar
    • 1 pinch salt and pepper, to taste

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Add lentils to a bowl of cold water and leave; the bad ones will normally float to the top.
    2. Heat olive oil in a large saucepan and fry onion for 5-7 minutes. Add garlic, salt, tomato paste, celery, carrot, bay leaf and parsley then fry for a further 3 minutes stirring.
    3. Drain the lentils. Bring 2 litres of water to the boil in a saucepan with the lentils. Reduce the temperature and boil for 30-35 minutes with the lid half-closed until the lentils are soft.
    4. Stir mustard and red wine vinegar into the soup and puree with a hand blender. The soup should have a bit of crunch. Season with salt and pepper.

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