Effortless Celery Lentil Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200 g red lentils (combine types if you'd like - see tips)
02 -
1 tbsp butter
03 -
½ head broccoli (or swap for other veggies you like)
04 -
1 litre stock
05 -
1 tbsp olive oil
06 -
1 head celery, coarsely cut
07 -
Salt and pepper to your liking
08 -
30 g of hard cheese, shredded finely (or cheese rind leftovers)
09 -
4 cloves of garlic, peeled and chopped roughly
# Instructions:
01 -
Warm up a good-sized saucepan. Melt the butter together with olive oil, then toss in the celery chunks. Stir it around for a few minutes until it starts softening up.
02 -
Drop the chopped garlic and lentils into the pan. Stir them for about 1-2 minutes, letting the lentils get coated in the buttery mixture.
03 -
Add your stock to the pan and bring it to a gentle bubble. Toss in cheese rinds now if you're using them instead of grated cheese. Pop on a lid and let it cook for 20 minutes or so, until the lentils soften up and start falling apart.
04 -
Add the broccoli or any veggie choice to the pan. Let it simmer for another 5-10 minutes until those veggies are nice and tender.
05 -
Take the soup off the burner. Use a stick blender directly in the pot to blend it all together until smooth. Or, if you prefer, pour the soup into a jug blender instead. Make sure to leave an opening for steam to escape by removing the center bung and covering the space with a towel.
06 -
If the soup feels too thick, slowly work in some extra hot stock until it's the way you like it. Stir in the grated cheese and wait for it to melt and mix well.
07 -
Give the soup a taste, then throw in salt and pepper as you like. Serve it steaming hot, and crusty bread works great on the side.
# Notes:
01 -
You’re not limited to red lentils—you can change it up. If you use lentils aside from red, grab pre-cooked ones like canned or pouch ones and add them in later.
02 -
Switch up your veggies with about 2 cups of frozen or fresh ones. Great choices include leafy greens, cauliflower, mixed frozen bags, swede, or celeriac.
03 -
Once the soup is cool, it can hang out in the fridge in a sealed container for up to 3 days.
04 -
Want to save some for later? Freeze portions in sealed containers for up to 3 months. Let them thaw overnight in the fridge or at room temp for a few hours before reheating.