Country Lentil Soup

Name: Country Lentil Soup
Yield: Serves 4
Ingredients: salt and ground black pepper; 30 ml/2 tbsp roughly chopped fresh herb leaves, to garnish; 2.5 ml/½ tsp dried oregano; salt and ground black pepper; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 1 onion, thinly sliced; 275 g/10 oz/1¼ cups brown or green lentils; 275 g/10 oz/1¼ cups brown or green lentils; 400 g/14 oz can chopped tomatoes; 15 ml/1 tbsp tomato purée (paste); 2 garlic cloves, sliced into thin batons; 1 carrot, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

The secret of a good lentil soup is to be generous with the olive oil. This dish can served as a main meal, accompanied by olives, bread and cheese.

Ingredients

275 g/10 oz/1¼ cups brown or green lentils

Main course
Soup
Gluten-free
Vegan

Method

Rinse the lentils, drain them and put them in a large pan with cold water to cover. Bring to the boil and boil for 3–4 minutes. Strain, discarding the liquid, and set the lentils aside.
Wipe the pan clean, heat the olive oil in it, then add the onion and sauté until translucent. Stir in the garlic, then, as soon as it becomes aromatic, return the lentils to the pa