Rich in proteins and fiber, it’s a fast and nutritious meal. This homemade lentil soup can be made with vegetable stock and be completely vegan. In less than 40 minutes you can have a budget-friendly satisfying meal that makes the perfect dish for your family and for your guests.photos coco zordan
8
10 min.
30/40
dry french lentils 1 lb
diced tomatoes (opt.) 1 cup
chopped celery 2-3 stick
chopped carrots 2 medium
chopped onion or shallot 1
basil 6-8 leaves
rosemary (opt) 1 small sprig to be added almost at the end of the cooking
vegetable stock (or chicken stock) 1 cube
salt and pepper to taste
Wash well and drain the lentils. Heat oil in a large saucepan over medium heat. Add the chopped onions, celery, carrots, basil and garlic clove; sauté until vegetables begin to brown, about 15 minutes. {if you like some rosemary, add it almost at the end of the cooking}
Add lentils, 4 cups broth, and tomatoes (if you like) and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 30 minutes.
(optional) Transfer 2 cups soup (mostly solids) to blender and puree until smooth.Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. {If you have an immersion blender puree just for a few seconds directly in the pot. }
Ladle soup into bowls. Add pepper and parmesan cheese if desired.
Note: make it a one-dish dinner by adding some cooked rice or pasta, or potatoes.
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