Hearty Lentil Soup

By Faeza
10 June 2015


2 red onions, peeled and chopped

2 carrots, chopped

3 sticks celery, chopped

2 cloves garlic, peeled and sliced

Few sprigs fresh flat-leaf parsley, chopped

Olive oil

½ teaspoon dried thyme

½ teaspoon dried chilli flakes

200g Pouyoukas soup mix

1 vegetable stock cube

410g tinned cannellini beans, drained


Heat 2 tablespoons of olive oil in a large saucepan (with a lid).

Add onion, carrot, celery, garlic, dried thyme and dried chilli flakes.

Cook gently with the lid on for about 15 minutes, until all the vegetables are soft.

Add the lentils and 1 litre water with vegetable stock cube.

Bring to the boil and simmer until the lentils are soft, approximately 30 minutes.

Add the tin of cannellini beans and, if the soup's a little thick, some more water.

Bring back to the boil and simmer for another 10 minutes, then taste and season with salt and freshly ground black pepper.

Puree or half-puree the soup, or leave it all chunky, depending on how you like it.

Add a few dried porcini mushrooms to make it extra special.

Spoon into bowls and add chopped parsley. Serve with chunks of bread.