- 2 tablespoons extra virgin olive oil, plus extra to drizzle
- 1 leek (pale part only), thinly sliced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons tomato paste
- 1 cup (200g) green lentils or brown lentils, rinsed, drained
- 2L (8 cups) Massel vegetable liquid stock
- 400g can chopped tomatoes
- 400g can cannellini beans, rinsed, drained
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika (pimenton) (see note)
- 1/3 cup finely chopped flat-leaf parsley
- Crusty bread, to serve
- Step 1Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook for 1 minute. Add the lentils and stock and bring to the boil. Reduce heat to medium-low and simmer gently for 1 hour, skimming the surface occasionally, until the lentils are tender.
- Step 2Add the tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 20 minutes or until soup is thick. Taste for spices and seasoning, then stir in half the parsley.
- Step 3Divide soup among shallow bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper. Serve with crusty bread.
Smoked paprika is available from gourmet food shops and selected delis.
It’s good to pick over the lentils and ditch any discoloured ones, then rinse (there’s no need to soak).
If your celery comes with leaves, chop and add them as well.
- Author: Jill Dupleix
- Image credit: Andy Lewis
- Publication: Taste.com.au