Soupe de Lentilles Vertes aux Légumes (French Green Lentil and Vegetable Soup)
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Ingredients
- 250 g puy lentils, rinsed
- 2 carrots, diced
- 2 leeks, sliced
- 2 celery stalks, diced
- 2 garlic cloves
- 900 ml vegetable stock
- 2 bay leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 330 kcal
- Protein
- 17.9 g
- Carbohydrate
- 39.3 g
- of which sugars
- 6.1 g
- Fat
- 8.2 g
- of which saturates
- 1.2 g
- Fibre
- 9.8 g
- Salt
- 1.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the leeks, carrots and celery for 8 minutes until softened.
- 2
Add the garlic and puy lentils and stir well, then pour in the vegetable stock and add the bay leaves.
- 3
Bring to the boil, then reduce the heat and simmer for 25-30 minutes until the lentils are tender.
- 4
Remove the bay leaves.
- 5
Season well and serve in deep bowls.
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