Lentil soup with creme fraiche
serves
4
Ingredients (13)
- 1/4 cup (60ml) extra virgin olive oil
- 2 garlic cloves, crushed
- 2 celery stalks, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 100g bacon, finely chopped
- 4 thyme sprigs
- 1 bay leaf
- 250g puy lentils or other French lentils (from specialty grocers)
- 8 cups (2L) chicken stock
- 150g baby spinach
- 100ml pure (thin) cream
- 1/4 cup (60g) creme fraiche, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat oil in a saucepan over medium heat. Add the garlic, celery, onion and carrot, and cook for 4-5 minutes until lightly coloured. Add the bacon, herbs and lentils and cover with the chicken stock. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes until the lentils are tender. Stir through the baby spinach, cream and creme fraiche, and season to taste.
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2.To serve, divide soup among serving bowls and serve with extra creme fraiche alongside.
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