Winter lentil and vegetable soup
This is my late Mum's recipe - a real winter warmer, more of a stew than a soup! I've given the recipe for 4 people, but it's easily adaptable for more or less. Packed full of fresh veg and lentils, and fresh herbs, you only have to smell it to know it's really good for you! It's also great for using up odds and ends of any veg hanging about. Delicious with lots of crusty bread and butter.
Ingredients
Serves: 4
- 2 tablespoons sunflower oil
- 2 to 3 rashers smoked bacon, chopped
- 225g red lentils, rinsed and drained
- 125g carrots, diced
- 225g potatoes, peeled and diced
- 450g leeks, trimmed and finely chopped
- Any other veg you have - eg peas, broccoli florets, parsnip
- 1.5L vegetable or chicken stock
- 1 tin chopped tomatoes
- salt and freshly ground pepper
- 2 tablespoons finely chopped fresh herbs - eg basil, oregano, rosemary
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Heat the oil in a large, heavy based saucepan over a medium heat. Fry the bacon until lightly browned, then add all the vegetables and the lentils, mix around, cover and then sweat gently, stirring so they don't stick, until starting to soften - about 3 to 4 minutes.
- Pour in the stock and tomatoes with their juice, season well with salt and pepper and add whatever herbs you are using. Bring to the boil, then lower the heat and simmer for around 25 minutes until all of the vegetables and lentils are tender.
- Check seasoning, and serve very hot in warm bowls, with lots of crusty bread, and some grated cheese to sprinkle on top.
Tips
This recipe is well worth making double as it freezes very well. In fact, it tastes even better if made the day before, and left covered overnight before re-heating. You can add anything you like to this, or make it vegan by omitting the bacon and using vegetable stock. Instead of fresh herbs, you can add a good couple of pinches of dried herbs de Provence.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
So easy to make and delicious,also very filling - 04 Jan 2016