French Lentil Soup

Cook Time 1 hour 15 minutes

Serves 4–6

Ingredients

100g smoked speck, diced

1 leek, chopped

1 onion, finely chopped

1 stalk of celery, finely chopped

2 garlic cloves, chopped

1 parsnip, diced into 2cm

2 carrots, diced into a 2cm

1 potato, diced into a 2cm

250g Puy lentils, rinsed

1L chicken stock

500ml water

1 bouquet garni

Pinch of salt

To Serve

Parsley, finely chopped, to garnish

Baguette, sliced, to serve

Method

Place a large pot over medium heat. Add the speck, leek, onion and celery, then cook for 4–5 minutes until lightly golden and fragrant. Add remaining vegetables and cook for 3–4 minutes, stirring occasionally.

Add the lentils, chicken stock, water and bouquet garni. Bring to a gentle boil, then reduce to a low simmer. Partially cover and cook for 45–60 minutes, or until the lentils are tender and the vegetables are soft.

Remove and discard the bouquet garni, and taste and season with salt.

Ladle into bowls and sprinkle with parsley. Serve with a baguette.