Lentil Soup

A hearty and nourishing soup.



23 tablespoons best quality vegetable stock

1 large yellow onion, peeled and finely chopped

3 sticks of celery, diced

1 leek, thoroughly washed and finely chopped

4 cloves garlic, minced

3 good size carrots, peeled and diced

1 small fennel, trimmed and diced

2 teaspoons Herbes de Provence

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1/2 inch knob of fresh ginger, peeled and grated

1 cup Le Puy lentils

1 cup finely chopped fresh parsley

1, 28 oz can crushed tomatoes

2 cups best quality vegetable stock

2 cups baby kale or spinach

1 teaspoon red wine vinegar


Heat the 2-3 tablespoons vegetable stock in a large Dutch oven or saucepan and cook on a low heat until translucent. Add a little more stock if the pan becomes too dry

Add the celery, leeks, garlic, carrots and fennel. Stir well and cook for a further 5 minutes.

Next come herbs and spices, Herbes de Provence, salt, pepper, cumin and fresh ginger. Combine, pour in the  the lentils. Stir until incorporated.

Sprinkle over the parsley, then the tomatoes and vegetable stock, stir well. Bring to the boil, turn down to a simmer and partially cover the pot.

Allow to simmer away for about 45-55 minutes. Keep an eye on the soup and add more stock if it’s looking a little too thick.

Toss in the baby kale or spinach, the leaves will wilt in the heat of the soup. Pour in the red wine vinegar.

Serve with toppings.

Keywords: soup,