Mediterranean Lentil Soup


Serves 4 - 6

Soaking Time for Lentils: 12 hours

Start this process one day ahead

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Preparation Time: 25 minutes

Cooking Time:  45 minutes

 I found this recipe online courtesy of Scillian chef, Francesco of

Tortellino Time - I have tried other Lentil Soup recipes and this one

I thought had a really tasty selection of ingredients.

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It is recommended that only dried lentils are used and not tinned variety.

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This makes a good portion, which can be kept in the fridge for three

days or even frozen for up to three months.
 

 

 

Ingredients:
 

• 300g dried green Lentils (soaked weight about 700g)

• 4 x medium sized carrots, chopped

• 1 tablespoons olive oil

• 1 x large Spanish Onion,  chopped into small chunks

• 2 x sticks of Celery plus leaves, washed and chopped

• 4 cloves of garlic, peeled and finely chopped

• 1 red bell pepper, de-seeded and chopped into small chunks

• 2 x medium sized potatoes, scrubbed with skin on and cut into small cubes

• 1 tablespoon white wine vinegar

• 2 Bay Leaves

• 1 teaspoon Sea Salt

• 1 x teaspoon ground Cumin

• 1 x teaspoon ground Turmeric

• 1 dessertspoon Sweet Paprika or Smoked if you prefer

• 1 400g tin of sweet cherry tomatoes, chopped or whole Italian plum tomatoes will do

• 1-2 ltr cold water - enough to cover with 3 cm clear on top

• Freshly Ground Black Pepper

 

To Garnish

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• Grated fresh Parmesan cheese

• Fresh chopped parsley

 

 

To serve:
 

• Fresh toasted baguette, sliced and topped with melted Gruyere cheese

 

Method

 

1. Soak the lentils in cold water for 12 hours and change the water 2-3 times.
    

2. Put the prepared vegetables, except the potato, into a deep pan with the olive oil and butter and cook through to soften, but not colour - about five minutes.
    

3. Add the lentils, bay leaves salt and spices and stir well for a further five minutes.
    

4. Add tin of sweet cherry tomatoes - these have a sweet and denser flavour than other types of tinned tomatoes, which is ideal for this recipe.   If using other tomatoes, add a teaspoon of sugar.
    

5. Stir very thoroughly and then add the potatoes and stir these into the mixture.
    

6. Add the cold water and allow to simmer for about 45 minutes.  This may require a little topping up but you do not want the soup to be too liquid - cooking without the lid will help to thicken and cook off excess liquid.
    

7. Serve with generous handfuls of freshly chopped parsley and grated Parmesan.
    

8. Serve with sliced baguettes topped with grilled Gruyere cheese piping hot straight from the oven.