Wednesday, May 02, 2007

Puy Lentil Soup

Well with the cold weather setting in it’s time for me to start making my usual pot of soup per week. Today I felt like I needed some fiber so it was this very hearty soup from Bill Granger’s Sydney Food. The soup was very tasty & didn’t require any extra seasoning, I think this is because my vege stock was very salty. It was also quite thick with almost no liquid remaining, bordering on a stew I guess, no complaints from me there, served with some crusty fresh bread it was the perfect lunch.

Puy Lentil Soup

50g butter
1 tablespoon olive oil
½ cup chopped carrots
½ cup chopped Spanish onion
½ cup sliced leek, white part only
½ cup chopped celery
4 cloves garlic, finely chopped
1 small red chilli, finely chopped
400g tin chopped Italian tomatoes
1 litre vegetable stock, or water
2 bay leaves
2 tablespoons chopped fresh oregano
½ cup lentils du Puy
1 teaspoon salt
freshly ground black pepper
½ cup finely chopped parsley

Melt butter and oil in a large saucepan over medium heat. Add carrots, onion and leeks & cook for 10 minutes, stirring occasionally. Add celery, garlic & chilli and cook for a further 5 minutes. Add chopped tomatoes, stock (or water), bay leaves, oregano & lentils & bring to the boil. Reduce heat & simmer, stirring occasionally, for 30 minutes. Season with salt & pepper if needed & stir through parsley.

1 comment:

DrRachie said...

This is my favourite soup ever. I make it all the time! I also add a ham bone sometimes and use chicken stock if I don't need it to be vegetarian :)