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Nigel Slater Lentil Soup

Nigel Slater Lentil Soup
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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.

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.

Find it online: https://britishrecipeshub.co.uk/nigel-slater-lentil-soup/