Puy Lentil Soup
This one pot, vegan Puy lentil soup uses Mediterranean ingredients and flavours to give you a fresh yet hearty & delicious soup.
Equipment
- Large deep sauté pan or Large pot
Ingredients
- 60 ml Extra virgin olive oil plus extra for drizzling
- 1 Onion finely diced
- 2 small Carrots finely diced
- 2 Celery sticks finely diced
- 1 clove Garlic minced
- 500 g Puy lentils rinsed thoroughly
- 125 ml Dry white wine
- 1.75 litres Vegetable stock warmed
- 250 ml Passata
- Flat parsley remove and finely chop the stalks
- Sea salt
Instructions
- In a large deep sauté pan over medium heat sauté onions, carrots and celery for 10 minutes, until softened. Add the garlic and sauté for 1 minute. Next add lentils and wine, stirring slowly until the wine has evaporated. Next add stock, passata, parsley stalks and a pinch of salt then simmer for 25 minutes, stirring occasionally (adding more stock if necessary).
- Once the lentils are tender and the soup is dense turn off the heat and leave to rest for 5 minutes.
- Serve with a drizzle of olive oil, a sprinkle of parsley and toasted bread.
Notes
- Puy lentils can be replaced for any other good quality green lentils
- Passata can be swapped for 1 tbsp of tomato paste
Nutrition
Calories: 537kcalCarbohydrates: 70gProtein: 28gFat: 13gSaturated Fat: 2gSodium: 39mgPotassium: 340mgFiber: 33gSugar: 7gVitamin A: 3605IUVitamin C: 13mgCalcium: 87mgIron: 9mg
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