So easy to make this warming and filling winter soup, packed with flavour. Lentils and potatoes provide the creaminess of this partly Velouté and partly chunky ingredients soup as part of the soup is blitzed with a handheld blender in order to give a thick texture to the otherwise vegetable chunky broth soup.
A really easy to make soup as no sauteing or any other process is needed other than simmering the vegetables with the water, and definitely a low calorie one as well.
Lentil & Vegetable Soup
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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Lentil & Vegetable Soup
Servings: 8 People
Ingredients
- 8 stalks Celery , halved lengthwise and then sliced
- 1 large Leeks , halved and quartered lengthwise and then sliced, or 3-4 scallions white & green parts included
- 500g Lentils
- ½ cup fresh Celery Leaves , roughly chopped
- ½ cup fresh Parsley Leaves
- ½ cup fresh Coriander
- 3 cloves Garlic , minced with a garlic presser tool
- 3 tbsp fresh Thyme , home grown, leaves picked, or 2dry Thyme (ground)
- 3 tsp dry Coriander , ground
- 4 tbsp tomato paste
- 2 tbsp Vegetable bouillon/stock , preferably in powder otherwise cubes to be diluted in the water used
- 50ml EVOO , extra virgin olive oil, plus more to drizzle when serving
- Water , about 4 litres
- 1 tbsp Sumac , optional
- 1 tbsp Sea Salt
- 1 tsp freshly ground Black Pepper
