Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 305g (1 1/2 cups) brown lentils

  3. 1 brown onion, halved, coarsely chopped

  4. 2 large (about 400g) desiree potatoes, peeled, coarsely chopped

  5. 2 large (about 200g) carrots, peeled, coarsely chopped

  6. 2 celery sticks, trimmed, coarsely chopped

  7. 1 x 400g can diced tomatoes

  8. 4 garlic cloves, coarsely chopped

  9. 2 dried bay leaves

  10. 1 small fresh red chilli, finely chopped

  11. 1/2 cup firmly packed chopped fresh

  12. continental parsley leaves and stems

  13. 2L (8 cups) vegetable stock

  14. 6 slices wholegrain or seeded bread, crusts removed, cut into 1cm cubes

  15. 3 tsp balsamic vinegar

  16. Salt & freshly ground black pepper

  17. 2 tbs extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Place lentils in a bowl and cover with cold water. Set aside for 2 hours to soak (this makes them more digestible and reduces bloating). Drain and place in a large saucepan with onion, potato, carrot, celery, tomato, garlic, bay leaves, chilli, parsley and stock. Bring to the boil. Reduce heat to medium-low and cook, partially covered, for 1 hour or until lentils and vegetables are soft.

  2. Meanwhile, preheat oven to 180°C. Spread bread over a baking tray and bake in preheated oven for 10-12 minutes or until lightly toasted. Set aside to cool.

  3. Add vinegar to soup. Taste and season with salt and pepper. Ladle soup among serving bowls. Top with croutons and drizzle with oil. Serve immediately


Send feedback