Lentil Soup

  • 2 small onions
  • 2 large carrots
  • 1 or 2 cloves of garlic
  • 3 tablespoons butter
  • 4 cups red lentils
  • 8 cups chicken stock
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 cup cream
  • 1 tablespoon butter (optional)
  • salt & pepper


Pick over the lentils. Rinse and drain them well.

Peel and chop the onions and the carrots. Slice the garlic. Sweat them in the butter for about 10 or 15 minutes (i.e. put them in a heavy-bottomed soup pot with the butter, and heat gently with the lid on. Stir occasionally.) Add the drained lentils and mix well. Keep over low heat for another 5 minutes or so, stirring occasionally.

Add the chicken stock and bring up to a boil. Skim the soup. Reduce the heat to a gentle simmer, and add the bay leaves, rosemary and thyme. Simmer the soup, covered but stirring frequently, until the lentils are very soft. That'll be all of 20 minutes, so don't go wandering off too far.

Remove the bay leaves and purée the soup until very smooth. Thin with a little water if it is too thick. Blend in the cream, and the last tablespoon of butter, if you are up for it. Season to taste with salt and pepper.

Heat through and serve.

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