French Puy Lentil Soup

• 280 gPuy lentils, rinsed
• 1.4litres chicken stock
• 3carrots, peeled and diced small
• 3celery sticks, diced small
• Fine salt, to taste
• 1onion, finely diced
• 3garlic cloves, crushed
• 4sprigs fresh thyme, optional, removed before serving (optional)
• 1½ tbspred wine vinegar
• 2 tbspolive oil
• 180 gsmoked bacon lardons
• 3bay leaves, optional, removed before serving (optional)
• 1 tbspDijon mustard
• 1leek, finely sliced
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large, deep pot over a medium heat. Add the bacon lardons and cook for 4–5 minutes until golden at the edges, stirring occasionally. Remove with a slotted spoon and set aside.
2. 2Add the onion, carrots, celery and leek to the pot. Cook gently for 10 minutes, stirring regularly, until the vegetables have softened and taken on a little colour. Stir in the crushed garlic and cook for 1 more minute.
3. 3Return the lardons to the pot. Add the Puy lentils, bay leaves and thyme sprigs, then pour over the chicken stock. Stir well and bring to a boil.
4. 4Reduce the heat to a steady simmer and cook, partially covered, for 35–40 minutes until the Puy lentils are completely tender but still mostly holding their shape. Stir occasionally and add a splash of water if the soup becomes too thick.
5. 5Remove the bay leaves and thyme sprigs. Use the back of a ladle to press some of the lentils against the side of the pot to give the broth a little body, or briefly blitz a small portion with a stick blender.
6. 6Stir in the Dijon mustard and red wine vinegar. Taste carefully and adjust the seasoning with salt and black pepper; the vinegar should give a bright, clean finish without tasting sour.
7. 7Ladle into warm bowls. Cool leftovers within 2 hours, refrigerate for up to 2 days or freeze; reheat until piping hot throughout.

Per serving

kcal

354

protein

21.1g

fibre

9.8g

carbs

29.6g

fat

17.9g