- PrepPreparation time15 minutes
- CookCooking time1 hour
- ServesServes6
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- Extra virgin olive oil
- 100g lean ham/bacon/prosciutto, optional (leave out for a vegetarian version)
- 2-3 cloves garlic, finely chopped
- 1 large celery stick, diced
- 1 medium onion, finely chopped
- 2- 3 large carrots, roughly chopped
- 400g can tomatoes
- 8 cups vegetable stock
- 250g dried French (puy) lentils, rinsed
- 2 bay leaves
- Pepper, to taste
- Cover the base of a large pot with extra virgin olive oil and place over medium heat on the stove.
- Add the ham/bacon/prosciutto (if using) and shallow fry for 1-2 minutes until slightly golden.
- Add the garlic, onion, celery and carrot and cook until the vegetables have softened (around 5 minutes).
- Add the tomatoes, using the back of a wooden spoon to crush them as you stir them through.
- Add the stock, lentils, bay leaves and pepper and bring to the boil.
- Cover and turn down the heat to a simmer.
- Cook, stirring occasionally, until the lentils are tender but not soggy (30-45 minutes).
- Remove the bay leaves.
- Use a ladle to remove around one third of the volume of the soup and carefully place it in a blender. Blend well and then return it to the main pot and stir through.
- Serve.