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Lentil and Vegetable Soup
recipe
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London
Lentil and Vegetable Soup
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
This is pure comfort in a bowl. My ideal work from home lunch or simple supper - make a pot and keep it on hand through the cooler months to warm your soul. Make sure you don't forget a squeeze of lemon at the end before diving in - it truly makes all the difference.
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You Need

Serves 4-6
  • 2-3 tbsp olive oil
  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 1 leek
  • 1 fennel bulb
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 2 cloves of garlic, crushed
  • 1 fresh bay leaf
  • 1/2 tsp chili flakes
  • 300g puy lentils, rinsed
  • 1 litre (4 cups) vegetable stock
  • salt and pepper to taste
  • 150g baby spinach leaves

  • To serve

    • Chopped fresh parsley
    • squeeze of lemon juice

    • How To

    1. Chop onions, carrots, celery, leek, and fennel.
    2. Heat oil in a soup pan and add the chopped vegetables, thyme, rosemary, and bay leaf. Sweat on medium heat for 7-10 minutes.
    3. Add the garlic and chili flakes and cook for another 2 minutes.
    4. Add the rinsed lentils and stir to combine with vegetables.
    5. Cover with the stock and bring to the boil. Lower heat to a simmer, partially cover pot, and cook for 20-25 minutes until lentils are cooked.
    6. A few minutes before the end of cooking, add the spinach and allow it to wilt into the soup.
    7. For a mixture of textures, either remove 1/4 of the soup, blend and pour back into the pot, or use a soup wand to blitz the soup 3-4 times, keeping it chunky.
    8. Serve with a sprinkling of chopped parsley and a good squeeze of lemon juice.