Hearty Lentil Soup



1 tablespoon – butter
1 – medium chopped onion
1 – clove garlic, crushed
1 ½ cups – chopped carrots
¼ cup – finely sliced celery
1 cup – red lentils
1 – medium potato, peeled and sliced
2 tablespoons – chopped fresh parsley
6 cups – vegetable or chicken stock
Salt and freshly ground black pepper


1. Melt the butter in a large saucepan and sauté the onion, leek, garlic, carrots,, and celery for about 10 minutes or until softened. Add the lentils, diced potato, and parsley and pour the stock into the mixture. Stir and bring to boil. Season with a little salt and freshly ground black pepper, cover and simmer gently for about 45 minutes. Puree in a blender to thick, smooth consistency.

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