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French puy lentil soup

Prep 70 (for homemade stock) & 10 min – Cook 1 hr 20 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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A hearty soup really great on those cold winter days and even tastes great cool for the warmer months.  Enjoy with crusty bread of your choice.  The recipe makes a thick soup, so if you prefer a thinner consistency you can add more water and / or  more stock.

Ingredients

  • 4 cups vegetable stock (homemade or packaged) – 1/2 – 1 cup more for thinner soup
  • 2 cups French puy lentils – rinsed, drained
  • 1 onion – peeled, rinsed, diced finely
  • 2 carrots – peeled, rinsed, diced
  • 2 celery sticks – stringed, washed, diced finely
  • 2 cups – can whole tomatoes – pureed
  • 2 tablespoons extra virgin olive oil
  • 1 cup water – 1/2 – 1 cup more for a thinner soup
  • 1/2 cup parsley – washed, sliced finely

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Directions

  1. Prepare homemade stock, if using packaged continue to next step.
  2. Rinse lentils, prepare vegetables and puree tomatoes in a food processor or with a blender.
  3. In a large pot on medium heat add oil. 
  4. Add onion and cook for 2 minutes.
  5. Add carrots and celery cook for 3 minutes.
  6. Add stock, water, lentils and pureed tomatoes.
  7. Bring to the boil on high heat then reduce to low and simmer covered for 1 hour and 10 minutes.  
  8. Add parsley and heat for 5 minutes.  Serve.

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