Everyday cooking
Lentil soup with carrot and celery
Brown and red lentils work together in a thick vegetable soup.
- Total time
- 45 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Two kinds of lentils play different roles in this soup. Brown lentils remain as small visible grains, while red lentils partly break down and thicken the stock. Carrot and celery form the vegetable base without overwhelming the pulses. Add a small amount of vinegar at the end to lift the earthy flavour. This version deliberately uses neither sausage nor bacon. Brown lentils vary with age and variety, so taste several grains before serving rather than relying entirely on the clock. The soup can be thick, but should still flow readily from a spoon.
Method
Step by step
- 01
Rinse lentils
Rinse the two lentil varieties separately and remove any small foreign particles. Cut carrots into 1 cm pieces and thinly slice celery. Finely chop onion and garlic.
- 02
Soften vegetables
Warm the oil over medium heat. Soften onion, carrot and celery for 5 minutes without heavy browning. Add the garlic for the final minute.
- 03
Cook brown lentils
Add brown lentils, stock and bay leaf. Bring to the boil, then simmer gently, covered, for 15 minutes. Leave a small gap beneath the lid.
- 04
Add red lentils
Stir in red lentils and cook for another 12–15 minutes. Stir across the base occasionally. Taste the brown lentils and continue cooking if necessary until tender.
- 05
Season the soup
Remove the bay leaf. Add vinegar, salt and pepper. Loosen very thick soup with a little hot water. Stand for 2 minutes, taste again and ladle into deep bowls.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
No preliminary soaking
These small lentils do not need soaking for this method. Old brown lentils may nevertheless take longer to soften. If the grains remain hard, continue cooking with additional liquid rather than simply blending the soup. Meanwhile the red lentils release more starch into the broth.
Finish with acidity
Add vinegar gradually: start with 2 tsp, taste, then add the rest if wanted. Mild red wine vinegar also suits the soup. Lemon juice gives a brighter, different finish. Fresh bread is useful for soaking up the thick broth around the vegetables.
Kitchen questions
One more question?
Can I use only brown lentils?
Yes, use 250 g altogether. The soup will be less creamy; crush a small ladleful of cooked lentils and stir it back in if wanted.
Why does the soup thicken later?
Cooked lentils continue absorbing moisture. Add water or stock in portions when reheating until the consistency loosens again.
