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Brothy lentil soup

Brothy lentil soup

By Isabella Haddad
5’ Prep time
25’ Cook time
30’ Total time
225 Calories
4 Serving

Summary

Comfort in a bowl made in 30 minutes. this can be made vegan with a non-dairy alternative to finish, or fry off bacon lardons at the start and use chicken stock for a meatier version.
Isabella Haddad 0 Followers

Step by Step

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Step 1

Heat the oil in a large saucepan over a medium heat. Add the seeds, cook for 30 seconds, then add the onion and a pinch of salt; cook for 5 minutes.
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Step 2

Add the garlic and chilli flakes (if using), followed by the base vegetables. Cook for another 5-8 minutes, until softened. Add the stock plus 200ml water; bring to the boil.
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Step 3

Partially cover with a lid and simmer gently for 10 minutes, then add the lentils. Stir in the leafy greens and cook for 2-4 minutes until wilted. Season and add the citrus juice, to taste.
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Step 4

Divide between bowls, then serve topped with a dollop of thick cream (or alternative) and a good grinding of black pepper.

Ingredient

  • Onion
    Onion
    1
  • Garlic
    Garlic
    2 clove/s
  • Creme fraiche
    Creme fraiche
    2 tbsp
  • Olive oil
    Olive oil
    2 tsp
  • Essential lentils in water
    Essential lentils in water
    400 grams
  • Caraway seeds
    Caraway seeds
    1 tsp
  • Cavolo nero
    Cavolo nero
    100 grams
  • Fresh vegetable stock
    Fresh vegetable stock
    1 litre/s
  • Carrot
    Carrot
    100 grams
  • Lemon juice
    Lemon juice
    2 tbsp
  • Chilli flakes
    Chilli flakes
    0.5 tsp

Nutrition Facts

View nutrition facts
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