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Simple lentil soup

This soup is very easy to make and it's very healthy. It's dairy and gluten-free so it's ideal for babies and toddlers and those who are on special diets.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 3 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 225 g red lentils
  • 2 Tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 2 medium carrots
  • 2 celery stalks
  • 1 litre water
  • 1 bay leaf
  • Chopped parsley leaves optional
  • Salt and pepper

Method
 

  1. Roughly chop the onion, celery stalks and carrots into smallish pieces.
  2. Heat the oil in a saucepan. Fry the onions and garlic for 1-2 minutes, then add celery and carrot.
  3. Sauté the vegetables under cover for about 10 minutes or until the vegetables are tender .
  4. Meanwhile, wash the lentils thoroughly. When the vegetables are softened, add the lentils, stir, then pour in the water and add the bay leaf. Season to taste.
  5. Bring to the boil, then simmer for 30 minutes under cover.
  6. When the lentils are soft and mushy take out the bay leaf, then blend to a creamy soup.
  7. Scatter some chopped parsley on top and serve with crusty bread.