Soups and Starters Recipes - Lentil Soup Recipe

  
 

Soups and Starters Recipes - Lentil Soup Recipe

Ingredients

Serve 4-6

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 large onion, finely chopped

  • 1 large carrot, finely chopped

  • 175 g/6 oz brown continental lentils

  • 1-2 garlic cloves, crushed

  • 2.4litres/4 pints Chicken Stock

  • 2 tablespoons tomato puree

  • 1 teaspoon dried marjoram

  • salt and pepper

To serve:

  • marjoram leaves

  • freshly grated Parmesan cheese

Method:

  1. Heat the oil and butter in a large heavy-based saucepan until foaming. Add the onion and carrot and cook over a low heat, stirring frequently, for about 5 minutes until softened.

  2. Add the lentils and garlic and stir well to mix, then pour in the stock and bring to the boil.

  3. Add the tomato puree, stir until it is thoroughly mixed into the liquid, then add the marjoram and season with salt and pepper to taste. Half cover and simmer gently for 30 minutes.

  4. Pour half of the soup into a food processor or blender and process until smooth, then return to the pan of soup and stir to mix.

  5. Add water to thin down the consistency, if necessary, then taste for seasoning. Serve hot, sprinkled with marjoram leaves and grated Parmesan.