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Lentil Soup

 

Lentil Soup

Serves 4

 

This is a GUEST RECIPE by Jame Oliver, link below, and is a soup that is full of flavour, just perfect for a cold Winter's Day.  For a vegetarian/vegan option, just leave out the bacon.  We served this adding Yeast Flakes and Za'atar, which definitely added depth of flavour to this dish.

 

 

 

 

Ingredients

 

  • 8 rashers higher-welfare smoked streaky bacon , chopped
  • 2 red onions , peeled and chopped
  • 4 carrots , scrubbed and chopped
  • 6 sticks celery , trimmed and chopped
  • 6 cloves garlic , peeled and sliced
  • a few sprigs fresh flat-leaf parsley , chopped
  • olive oil
  • ½ teaspoon dried thyme
  • ½ dried chilli , crumbled
  • 200 g dried lentils , a mixture of green and red
  • 2 organic vegetable stock cube , optional
  • 1 litre of boiling water
  • 410 g tinned cannellini beans , drained
  • extra virgin olive oil
 
TO GARNISH
 
  • Fresh chopped parsley
  • Generous sprinkling of Savoury Vegan Yeast Flakes (we use Engevita)
  • or you could sprinkle Za'atar or Dukkah (both Middle Eastern spices)
 
 
 
AND THIS IS WHAT YOU DO........
 
 
 
  1. Place a large saucepan (with a lid) on a medium heat. Add a lug of olive oil and the bacon. Fry slowly until the bacon has started to release all its tasty fat and goes crispy.
     

  2. then add the dried thyme, dried chilli, onion, carrot, celery and garlic   Cook gently with the lid on for about 15 minutes, until all the vegetables are soft.
     

  3. then add the lentils and 1 litre water or vegetable stock. Bring to the boil and simmer until the lentils are soft. (Check the packet instructions as different types of lentils vary in cooking time. If you’re mixing your lentils, cook for the longest amount of time to make sure they are all cooked properly)
     

  4. Add the tin of cannellini beans and, if the soup’s a little thick, some more water. Bring back to the boil and simmer for another 10 minutes, then taste and season with sea salt and freshly ground black pepper.
     

  5. Ladle into bowls and finish with a drizzle of extra virgin olive oil and the chopped parsley. Serve with hunks of bread.

 
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