You are here:

Herby lentil soup

Giorgio Locatelli from Giorgio Locatelli Pure Italian
A hearty lentil and vegetable soup, fragrant with rosemary, sage and bay, from Giorgio Locatelli

Herby lentil soup

Method

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.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 30 min, plus overnight soaking
Cook: 1 hr 15 min

Ingredients
2 tbsp Olive oil, plus extra for drizzling
1 carrot, finely chopped
2 celery stalks, finely chopped
1 white onion, finely chopped
1 leek, finely chopped
350g brown lentils, soaked overnight
1 rosemary sprig
1 sprig of sage
2 fresh bay leaves
750ml vegetable stock
2 tsp red wine vinegar
6 tbsp chopped flat-leaf parsley
salt and fresh ground black pepper