Lentil Soup

Ingredients

Scaled for your household (4 portions) · original serves 4

• Dried lentils250 g
• Leek100 g
• Potatoes250 g
• Cherry tomatoes180 g
• Bay leaves2 leaf
• Extra virgin olive oilto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Turmeric1 tsp
• Water1 L
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Dried oreganoto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black bread with grains1

Method

1. 1

   Finely chop the leek white, peel and dice potatoes. Soften leek in oil, then add potatoes, rinsed lentils and water.

2. 2

   Add turmeric and bay; bring to a boil and simmer medium-low for 25–30 minutes, stirring occasionally.

3. 3

   Meanwhile dice bread, season with oil, oregano, salt and pepper and toast in a 200°C fan oven for 8 minutes.

4. 4

   Add halved tomatoes to soup and cook another 10 minutes until lentils are tender. Season and rest briefly. Serve with croutons and a drizzle of oil.