French lentil soup
3
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
This warm, hearty soup can be frozen for up to three months, so make a big batch to keep on hand for simple, filling lunches
Ingredients
Olive oil
2 tbs
Brown onion
2 medium, finely chopped
Celery
4 stick(s), thinly sliced
Carrot(s)
3 medium, chopped
Pancetta
45 g, (Buy 50g) fat trimmed
Garlic
3 clove(s), crushed
Tomato(es)
6 medium
Dry lentils
300 g, (1 1/2 cup) French green lentils
Chicken stock
7 cup(s), (1.75L)
Fresh flat-leaf parsley
½ cup(s), finely chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring occasionally, for 10 minutes or until softened. Add pancetta and cook, stirring, for 5 minutes or until vegetables are soft and lightly golden. Add garlic and cook, stirring, for 1 minute.
2
Meanwhile, use a small knife to cut a small cross into the base of each tomato. Place tomatoes in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes. Using tongs, lift tomatoes from water and set aside until cool enough to handle. Peel and discard tomato skins. Remove and discard the cores and roughly chop the flesh.
3
Add tomatoes to onion mixture and cook for 5–7 minutes or until softened. Add lentils and stock. Cover and bring to the boil. Reduce heat to low and simmer for 45 minutes or until lentils are tender. Serve sprinkled with parsley.
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