Lentil potage

Lentil potage


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About this recipe: Keep your storecupboard stocked with dried red lentils and diced vegetables for this hearty vegetarian soup. It is best served with wholemeal bread for a satisfying meal.

Jan Cutler

Serves: 4 

  • 800ml vegetable stock
  • 200g red lentils
  • 250g stewpack of diced vegetables
  • 1 tsp dried herbes de Provence
  • 175ml dry white wine
  • 1 tbsp crème fraîche
  • paprika
  • sprig of rosemary

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. In a large pan, put 800ml vegetable stock, made with stock cubes, in a large pan and add 200g red lentils, a 250g stewpack of diced vegetables, fresh or frozen, 1 tsp dried herbes de Provence and 175ml dry white wine. Bring to the boil and season.
  2. Cover and simmer for 20 minutes or until the vegetables are tender. Purée in a food processor or blender until smooth.
  3. Return to the pan and heat until just boiling, then ladle into bowls. Top each serving with 1 tbsp crème fraîche, sprinkle with a little paprika and add a small sprig of rosemary to garnish, if you like.

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