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