Puy Lentil Soup (Serves 2/3)

April 27, 2017


I generally make this on a regular occasion either when it’s cold outside, or just when I need a bit of a health kick.  Great eaten either on it’s own, or with a warm flatbread to mop up the sauce. It’s tasty, fragrant, filling, quick and simple to make.



  • 1 x leek

  • 1 x large carrot (chopped)

  • 1 X celery stick (chopped)

  • 1 x white onion

  • 2 x cloves of garlic

  • 200g Puy Lentils (I like Merchant Gourmet)

  • Pinch of chilli flakes

  • Sprig of fresh rosemary

  • Few sprigs of fresh lemon thyme (or normal thyme)

  • 1Ltr Chicken or Vegetable stock


  1. In a saucepan heat some oil and add the chilli, onions, leek, celery and garlic to soften, careful not to burn

  2. Add the carrots and the herbs and stir

  3. Add the puy lentils, combine and then add the stock

  4. Cook for 25 to 30 minutes on a medium heat until tender

  5. Should the lentils soak up the water then add a little more.

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