Unlike the red kind, green lentils do not break down as they cook, so this soup is never blended. Because the lentils stay whole in the mouth, the vegetables need to be cut small as well; large pieces throw the balance off. A little pomegranate molasses at the end pulls the whole thing together.
Ingredients
For the soup
For the top
Method
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Fry the vegetables
Cook the onion, carrot and celery in olive oil for 6 minutes.
-
Add the tomato paste
Add the paste and fry for 1 minute.
-
Add the lentils and water
Add the lentils, potato and hot water.
-
Simmer
Bring to the boil, then simmer gently for 30 minutes. The lentils should soften without collapsing.
-
Season
Add the salt and cook for 5 more minutes.
-
Serve
Ladle into bowls, drizzle with pomegranate molasses and scatter with parsley.
Tips
- Green lentils do not need soaking, but if they are old the cooking time can stretch to 45 minutes. Taste and decide.
- Do not put the pomegranate molasses in the pan; the acid toughens the skins. Drizzle it on as you serve.
- A handful of bulgur makes the soup noticeably more filling.
- If you cannot find celery, use a parsley root instead; it does the same job.
Nutrition
195
kcal
12 g
Protein
5 g
Fat
28 g
Carbs
4 g
Sugar
9 g
Fibre
Values are per serving and approximate.