Lentil and vegetable soup

Lentil and vegetable soup

By
From
Recipes for a Great Life
Serves
8
Photographer
Greg Elms

This recipe makes a large pot of soup that you can enjoy over a few days. When I make it at home I usually freeze some, ready to use in an emergency.

Although it’s not strictly necessary to soak the brown lentils, I always try to soak them for at least two hours, or even overnight, as it greatly cuts down on the cooking time.

Ingredients

Quantity Ingredient
2 medium leeks, roots and leaves trimmed
1 cup brown lentils, soaked in cold water for up to 12 hours
1/2 cup red lentils
3 tomatoes, finely chopped
1 red capsicum, halved, seeded and diced
3 celery sticks, sliced
2 litres cold water
salt
freshly ground black pepper
1/2 cup parsley leaves, finely shredded
1/2 cup coriander leaves, finely shredded
1/2 lemon, juiced
1 garlic clove, finely chopped

Method

  1. Cut the leeks lengthwise into quarters, leaving them intact at the root end. Wash very thoroughly to remove any lingering dirt, then slice finely.
  2. Drain the brown lentils and tip them into a large saucepan with the red lentils, leek, chopped tomatoes, capsicum and celery. Add the cold water, bring to the boil and cook until all the ingredients are tender. This will take a varying length of time, depending on how long you’ve soaked the lentils.
  3. Tip the soup into a blender and whiz to a fine purée. (If you like your soup with a bit more texture, keep some back and stir it into the purée.) If the soup is too thick, thin it down with a little boiling water from the kettle. Season with a little salt and pepper. Just before serving, stir in the parsley, coriander, lemon juice and chopped garlic.
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Gabriel
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Recipes for a Great life
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