Lentil Soup Recipe

Ingredients

250g (8oz) red or green lentils, rinsed under running cold water

2 tablespoons (40ml) extra virgin olive oil, plus extra to serve

1 small onion, finely chopped

1 carrot, finely chopped

1 stalk celery, cut in half lengthways and finely chopped

1 sprig thyme, finely chopped

2 bay leaves

70g Italian tomato paste

200g ditali pasta

Sea salt, freshly ground black pepper

Instructions:

To make the ‘soffritto’ (sautéed base flavouring), heat the olive oil in a heavy-based stockpot over medium heat.

Add the onion and cook for 2 minutes.

Add the carrot, celery, thyme and bay leaves then cook, stirring, for a few minutes until the onion is soft.

Step 1

Stir in the tomato paste and lentils, then pour 2 litres water into the stockpot.

Bring to the boil, then reduce heat to low.

Cover and leave to simmer for 40 minutes or until the lentils are tender.

Step 2

Discard the bay leaves.

Add the ditali pasta, referring to the cooking time specified in pasta packet instructions (we add 1 minute extra cooking time of the pasta for this recipe).

Step 3

Season with salt and pepper to taste.

Serve with a generous drizzle of extra virgin olive oil on top.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat instead of stew meat?

You can certainly use other cuts of beef, like chuck or sirloin, if you prefer.

Adjust the cooking time to ensure the beef becomes tender.

Is there a vegetarian or vegan version of this soup?

To make a vegetarian or vegan version, simply omit the stew meat and use vegetable broth. You can also add plant-based protein sources like tofu or beans.

What can I substitute for frozen mixed vegetables?

You can substitute fresh vegetables or a combination of your favorite vegetables.

Just be sure to adjust the cooking time if using fresh vegetables.

Can I make this soup in a regular pot instead of an Instant Pot?

Yes, you can make this soup in a regular pot on the stovetop.

Follow the same steps, but increase the cooking time and simmer until the vegetables and meat are tender.

How long can I store leftovers, and can I freeze this soup?

Leftovers can be stored in the refrigerator for 3-4 days. You can also freeze this soup in airtight containers for up to 3 months.

When reheating, you may need to add a little extra broth or water.

Can I use a slow cooker instead of an Instant Pot for this recipe?

Yes, you can use a slow cooker. Simply brown the meat and sauté the onions and seasonings in a pan, then transfer everything to the slow cooker.

Cook on low for 6-8 hours or until the beef and vegetables are tender.

What can I use as a substitute for stew meat?

If you don’t have stew meat, you can use other cuts of beef suitable for stewing, such as chuck roast or beef sirloin, cut into cubes.

Can I make this soup without an Instant Pot or slow cooker?

Absolutely! You can make this soup on the stovetop by using a large soup pot.

Follow the same steps for browning the meat and sautéing the vegetables, and then simmer until everything is tender.

Are there any alternative vegetables I can use in this recipe?

You can customize this soup by adding or substituting vegetables to your liking.

Popular additions include peas, green beans, or spinach. Get creative with your choices!

How do I adjust the seasonings to suit my taste?

To adjust the seasonings, taste the soup after cooking and add more salt, pepper, or herbs as needed to match your personal preference.