This delicious soup is very warming on cold, winter days.
Preparation: 10 minutes (+ overnight soaking of the lentils)
Cooking time: 25-30 minutes
2 tbsp olive oil
1 large leek, thinly sliced
1 large carrot, thinly sliced
2 garlic cloves, crushed
1 tsp sweet paprika
250g / 9oz chestnuts, peeled and chopped (reserve 4 chestnuts for garnish)
230g / 8oz green lentils, soaked overnight
1 tbsp red wine vinegar
1.5 litres / 51fl oz vegetable stock
flat leaf parsley, to garnish
- Heat the oil in a large saucepan. Add the leek, carrot and celery. Stir and cook over a low-medium heat until they start to soften (5-6 minutes). Stir in the garlic and paprika. Add the chopped chestnuts, lentils, vinegar and stock. Bring to the boil, then cover and gently simmer for 20-25 minutes, until the lentils are soft.
- Allow the soup to cool slightly before puréeing using a jug or hand blender. This soup is thick, so add more stock if necessary to achieve the desired consistency. Season to taste.
- Pour into warm bowls and garnish with parsley and a sprinkling of chopped chestnuts. Delicious served with warm, crusty bread.