Main French

Vegetarian lentil soup

Name: Vegetarian lentil soup recipe
Yield: 4
Cuisine: /french
Ingredients: 40.00 ml extra virgin olive oil; 2 onions, diced; 2 stalks celery, diced; 3 cloves garlic, sliced; 2 carrots, diced; 250 g (8 oz) French lentils; 1.5 litres (6 cups) hot water from the kettle; 3 bay leaves; Sea salt and white pepper, to taste; 1 bunch spinach, sliced; 1 bunch parsley, chopped; 60.00 ml pesto; Grated Parmesan, boiled potato, rustic sourdough to serve; 2 bunches of basil or parsley; 60 g grated Parmesan; 80 ml extra virgin olive oil; A pinch of sea salt

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by Teresa Cutter

TERESA CUTTER, CHEF

Jan 09, 2024

This Parisian-inspired lentil soup is high in fibre and vego-friendly, too! Teresa Cutter’s book, Simple Healthy Recipes, is available via healthychef.com for $74.95.

2 tablespoons extra virgin olive oil
2 onions, diced
2 stalks celery, diced
3 cloves garlic, sliced
2 carrots, diced
250 g (8 oz) French lentils
1.5 litres (6 cups) hot water from the kettle
3 bay leaves
Sea salt and white pepper, to taste
1 bunch spinach, sliced
1 bunch parsley, chopped
3 tablespoons pistou
Grated Parmesan, boiled potato, rustic sourdough to serve

Pistou

2 bunches of basil or parsley
60 g grated Parmesan
80 ml extra virgin olive oil
A pinch of sea salt

Method

1.

Pistou is the French version of a pesto. To make it, combine 2 bunches of basil or parsley leaves into a food processor, along with 60 g grated Parmesan, 80 ml extra virgin olive oil and a pinch of sea salt. Blend until you have a lovely emulsion, adding a touch more olive oil if needed. I also love to caress with a hint of chardonnay vinegar for that touch of acidity.
2.

To make the soup, combine the onions, celery, garlic, carrot with the olive oil in a large pot. Cook for 5 minutes over a medium heat. Add the lentils, hot water and bay leaves, then bring to the boil. Simmer with the lid on for 30 minutes or until the lentils are tender, adding more water if needed. Add the spinach, parsley and fold in the pistou. Season with salt and pepper then taste. Your lentils will be plump and luxurious, and the final dish should look like a thick soup.
3.

Serve the soup in bowls, drizzled with extra pistou and enjoy with your choice of embellishments.