Lentil and Vegetable Soup

Executive Chef at Al Manzil and Qamardeen Hotels dishes up a bowl of the ultimate comfort food
Saturday , 19 January 2013
Lentil and Vegetable Soup
Lentil and Vegetable Soup

SERVES 4

INGREDIENTS
400g Puy lentils
160g carrot, small cubed
120g celery, small cubes
80g red onion, small cubes
120g parsnip, small cubes
1 tsp thyme
40ml olive oil Salt and black pepper

FOR THE CHICKEN STOCK
500g chicken bones
100g carrot, chunks
100g celery, chunks
100g onion, chunks

METHOD
1.
To cook the lentils, use a ratio of 1 cup lentils to 3 cups water. Cook on medium heat for 20 minutes until soft then drain.
2. To make the chicken stock: roast the bones in the oven until brown. Put the vegetables into a pot and brown slightly then add the roasted chicken bones and cover with cold water. Slowly simmer for 1 hour. Strain and reserve the stock. If you can’t make fresh stock, use canned stock, not cubes.
3. In a pot add a little olive oil and cook the vegetables on medium heat until lightly browned. Add the lentils, chicken stock and thyme and simmer for 10 minutes. Season with salt and black pepper.

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