Name: Lentil Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp extra virgin olive oil; 1 medium onion; 4 garlic cloves; 2 large carrots; 2 stalks celery; 6 cups vegetable stock; 1 ½ cups brown lentils; 1 bay leaf; 1 tsp thyme; small handful parsley; salt and pepper to taste

1 tbsp extra virgin olive oil

1 medium onion finely chopped

4 garlic clovesminced

2 large carrots chopped

2 stalks celerychopped

6 cups vegetable stock

1 ½ cups brown lentilsrinsed

1 bay leaf

1 tsp thyme

small handful parsleychopped

salt and pepper to taste

What are we cooking today?

This soup will fill you with goodness without the need for anything else for hours! Traditionally a winter soup but absolutely suitable any time of year.

Getting started

Heat the oil in a large pot over medium heat.

Add the onion and sauté until translucent – 3-5 minutes.

Add the garlic, carrots and celery and sauté for 2-3 minutes.

Add the stock, lentils, bay leaf, thyme, salt and pepper.

Cook on medium-low heat until lentils are tender, 30 – 40 minutes.

Sprinkle with the chopped parsley and enjoy.

Annabelle's tips

Lentil soup freezes well so I often make a double batch and freeze portions.