- Serves: 4
- Cook Time: 1.25 hours 15 minutes
- Prep Time: 30 minutes plus overnight soaking
- Effort: easy
- 2 tbsp olive oil, plus extra for drizzling
- 1 carrot, finely chopped
- 2 stick celery
- 1 white onion, finely chopped
- 1 leek, finely chopped
- 350 g brown lentils, soaked overnight
- 1 sprig rosemary
- 1 sprig of sage
- 2 fresh bay leaves
- 750 ml vegetable stock
- 2 tsp red wine vinegar
- 6 tbsp chopped flat leaf parsley
- black pepper
1. 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.
2. Drain the lentils and add to the vegetables. Cook for 3 minutes, stirring.
3. Tie the herbs together with string to make a bouquet garni. Add to the pan along with the vegetable stock.
4. 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.
5. Discard the bouquet garni and set aside 4 spoonfuls of lentils as garnish.
6. Purée 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.
7. 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.
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