Soup · Greek

Lentil, Carrot and Celery Soup with Bay

Name: Lentil, Carrot and Celery Soup with Bay
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 250 g red lentils, rinsed; 3 carrots; 3 celery stalks, sliced; 1 onion; 2 garlic cloves; 2 bay leaves; 4 tbsp olive oil; 1000 ml vegetable stock

40 min Serves 4 ~381 kcal/serving ~£2.80 (£0.70/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

250 g red lentils, rinsed
3 carrots
3 celery stalks, sliced
1 onion
2 garlic cloves
2 bay leaves
4 tbsp olive oil
1000 ml vegetable stock

Nutrition (per serving)

Calories: 381 kcal
Protein: 17.1 g
Carbohydrate: 44.3 g
of which sugars: 7.6 g
Fat: 14.8 g
of which saturates: 2.1 g
Fibre: 6.2 g
Salt: 2.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Peel and dice the carrots, slice the celery and finely chop the onion and garlic.
2
Warm the olive oil in a large saucepan and soften the onion, carrots and celery for 8 minutes.
3
Stir in the garlic for 1 minute, then add the lentils, bay leaves and vegetable stock.
4
Season well, bring to a simmer and cook gently for 25 minutes until the lentils and vegetables are completely tender.
5
Remove the bay leaves and serve hot, with a drizzle of olive oil.

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