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Categories:
olive oil carrot celery white onion brown lentils rosemary sage bay leaves vegetable stock red wine vinegar flat leaf parsley salt
Viewed: 114 - Published at: a year agoIngredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 carrot, finely chopped
- 2 celery ribs, finely chopped
- 1 white onion, finely chopped
- 1 leek, finely chopped
- 12 ounces brown lentils, soaked overnight
- 1 rosemary sprig
- 1 sprig fresh sage
- 2 fresh bay leaves
- 1 12 pints vegetable stock
- 2 teaspoons red wine vinegar
- 6 tablespoons chopped flat leaf parsley
- salt & freshly ground black pepper
Method
- Warm the olive oil in a large saucepan over medium-low heat.
- Add the chopped vegetables, cover and cook gently for about 5 minutes until translucent.
- Drain the lentils and add to the vegetables.
- Cook for 3 minutes, stirring.
- Tie the herbs together with string to make a bouquet garni.
- Add to the pan along with the vegetable stock.
- Bring the soup to the boil, reduce the heat and simmer over a medium heat for 1 hour, until the lentils are very soft, skimming away any impurities which rise to the top.
- Discard the bouquet garni and set aside 4 spoonfuls of lentils as garnish.
- Puree the soup in a food processor or blender, then push through a fine sieve.
- Pour it back into the pan, add the vinegar and season to taste.
- Bring back to the boil.
- In a separate pan, gently warm the reserved lentils.
- Stir in the parsley, then spoon the mixture into the centre of individual soup plates.
- Pour the soup round the edge and drizzle with olive oil.
