Lentil & Carrot Soup with Fresh Mint & Lemon Zest

Name: Lentil & Carrot Soup with Fresh Mint & Lemon Zest
Yield: Serves 6
Cuisine: Australian
Ingredients: finely grated zest of ½ lemon; 60 ml olive oil; 175 g Puy-style lentils; 1 medium-sized carrot, peeled and finely diced; 1 medium-sized brown onion, peeled and finely diced; 2 cloves garlic, peeled and finely chopped; salt and freshly ground black pepper; 6 large mint leaves, finely shredded; 1.5 litres light chicken stock or water

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Lentils need no soaking before cooking and marry very well with carrots, needing only the foundation of onion and a touch of garlic to develop a delicious flavour. The mint and lemon zest add freshness to the earthy flavours; sorrel may be substituted for a slightly acidic touch.

Ingredients

60 ml olive oil
1 medium-sized brown onion, peeled and finely diced
2 cloves

Oceania
Europe
Australia
France
Mediterranean
Soup
Gluten-free
Vegan

Method

In a covered 4-litre stockpot, heat the oil and sweat the onion, garlic and carrot over low heat for 10 minutes, stirring occasionally, until soft but not coloured.
Remove the lid, add the lentils and stock or water, a good pinch of salt and bring to a boil. Skim and simmer for 20-30 minutes, keeping an eye on the lentils to be sure they do not become mushy. Ch