Ekani Ella Nigel Slater’s Lentil Soup is a hearty, wholesome dish that’s perfect for cooler days. With its rich, earthy flavor and silky texture, this soup combines simple ingredients into a comforting bowl of goodness. Packed with protein and fiber, it’s a nutritious option that can be prepared in under an hour, making it ideal for a quick and satisfying meal.
What is Nigel Slater Lentil Soup?
Nigel Slater’s Lentil Soup is a rustic, one-pot dish made with lentils, aromatic vegetables, and herbs, simmered to perfection. It’s a versatile recipe that can be blended for a creamy texture or left chunky for a more robust feel.
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Why You Should Try This Recipe
- Nutritious and Filling: High in protein and fiber, perfect for a balanced diet.
- Easy to Make: These are straightforward steps with minimal prep.
- Budget-Friendly: Made with affordable pantry staples.
- Customizable: Easily adaptable with spices or added vegetables.
- Freezer-Friendly: Great for batch cooking and meal prep.
Ingredients Needed for Nigel Slater Lentil Soup
- Red or green lentils: 200g, rinsed
- Onion: 1 large, finely chopped
- Carrots: 2 medium, diced
- Celery sticks: 2, diced
- Garlic cloves: 2, minced
- Olive oil: 2 tablespoons, for sautéing
- Vegetable stock: 1 liter, for the base
- Tomatoes: 2 large, chopped, or 400g canned tomatoes
- Bay leaf: 1, for flavor
- Thyme: 1 teaspoon, fresh or dried
- Salt and pepper: To taste
- Fresh parsley: For garnish
Kitchen Equipment Needed
- Large pot or Dutch oven
- Knife and chopping board
- Wooden spoon
- Ladle
- Blender (optional)
Instructions to Make Nigel Slater Lentil Soup
Prepare the Vegetables:
- Chop the ingredients: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic cloves.
Cook the Aromatics:
- Heat the olive oil: In a large pot, warm the olive oil over medium heat.
- Sauté the vegetables: Add the onion, carrots, celery, and garlic, cooking until softened and fragrant.
Add the Base Ingredients:
- Stir in the lentils: Add the rinsed lentils to the pot, stirring to coat them in the vegetable mixture.
- Incorporate the tomatoes: Add the chopped or canned tomatoes and mix well.
Simmer the Soup:
- Add the stock and herbs: Pour in the vegetable stock, then add the bay leaf and thyme.
- Cook until tender: Bring to a boil, reduce the heat, and simmer for 25-30 minutes, or until the lentils are tender.
Blend and Season:
- Blend if desired: Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky if preferred.
- Adjust the seasoning: Taste and season with salt and pepper as needed.
Serve:
- Garnish and serve hot: Ladle the soup into bowls, garnished with fresh parsley.
What to Serve With Nigel Slater Lentil Soup
- Crusty Bread: Perfect for dipping into the rich broth.
- Grilled Cheese Sandwich: A classic pairing for added indulgence.
- Green Salad: Provides a refreshing contrast to the hearty soup.
- Roasted Vegetables: Complements the earthy flavors of the lentils.
Pro Tips for Making the Best Lentil Soup
- Rinse the lentils: Always rinse lentils thoroughly to remove debris and reduce cooking time.
- Layer the flavors: Sautéing vegetables and garlic enhance the depth of flavor.
- Use fresh herbs: Thyme and parsley bring a bright, fresh taste to the soup.
- Adjust the consistency: Add more stock for a thinner soup or blend for a creamier texture.
- Experiment with spices: Add cumin, smoked paprika, or curry powder for extra warmth.
What are the Variations of Nigel Slater Lentil Soup?
- Add meat: Include cooked bacon, sausage, or shredded chicken for a heartier version.
- Incorporate greens: Stir in spinach or kale during the last few minutes of cooking.
- Make it spicy: Add chili flakes or fresh chilies for a kick.
- Use coconut milk: Replace part of the stock with coconut milk for a creamy twist.
How Do I Store Nigel Slater Lentil Soup?
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How Do I Reheat Nigel Slater Lentil Soup?
- On the stovetop: Warm over medium heat, stirring occasionally and adding a splash of stock if needed.
- In the microwave: Heat in a microwave-safe bowl on medium power, stirring halfway through.
How Can I Make Nigel Slater Lentil Soup Healthier?
- Use less oil: Reduce the olive oil for sautéing.
- Add more vegetables: Include zucchini, bell peppers, or peas for added nutrients.
- Reduce salt: Use low-sodium stock and adjust seasoning sparingly.
- Serve with whole grains: Pair with brown rice or quinoa for added fiber.
Nutrition Value (per serving):
- Calories: 250 kcal
- Protein: 12g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 8g
Final Words
Nigel Slater’s Lentil Soup is a nourishing, flavorful dish that’s perfect for any season. With its comforting warmth and easy preparation, it’s a recipe you’ll turn to again and again. Serve it with your favorite accompaniments and enjoy a hearty bowl of this classic soup!
More Delicious Recipes
- Nigel Slater Vegetable Stew
- Nigel Slater Quince Tart
- Nigel Slater Stilton Puffs
- Nigel Slater Mushroom Stilton
Nigel Slater Lentil Soup
Nigel Slater’s Lentil Soup is a rustic, one-pot dish made with lentils, aromatic vegetables, and herbs, simmered to perfection. It’s a versatile recipe that can be blended for a creamy texture or left chunky for a more robust feel.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
- Red or green lentils: 200g, rinsed
- Onion: 1 large, finely chopped
- Carrots: 2 medium, diced
- Celery sticks: 2, diced
- Garlic cloves: 2, minced
- Olive oil: 2 tablespoons, for sautéing
- Vegetable stock: 1 liter, for the base
- Tomatoes: 2 large, chopped, or 400g canned tomatoes
- Bay leaf: 1, for flavor
- Thyme: 1 teaspoon, fresh or dried
- Salt and pepper: To taste
- Fresh parsley: For garnish
Instructions
Prepare the Vegetables:
- Chop the ingredients: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic cloves.
Cook the Aromatics:
- Heat the olive oil: In a large pot, warm the olive oil over medium heat.
- Sauté the vegetables: Add the onion, carrots, celery, and garlic, cooking until softened and fragrant.
Add the Base Ingredients:
- Stir in the lentils: Add the rinsed lentils to the pot, stirring to coat them in the vegetable mixture.
- Incorporate the tomatoes: Add the chopped or canned tomatoes, mixing well.
Simmer the Soup:
- Add the stock and herbs: Pour in the vegetable stock, then add the bay leaf and thyme.
- Cook until tender: Bring to a boil, reduce the heat, and simmer for 25-30 minutes, or until the lentils are tender.
Blend and Season:
- Blend if desired: Use an immersion blender to partially blend the soup for a creamy texture, or leave it chunky if preferred.
- Adjust the seasoning: Taste and season with salt and pepper as needed.
Serve:
- Garnish and serve hot: Ladle the soup into bowls, garnished with fresh parsley.
