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By SW Sarah

Oven-baked lentil soup with greens

Name: Oven-baked lentil soup with greens
Cook time: 1 h
Total time: 1 h
Cuisine: European, British
Ingredients: 2 litres chicken stock (or you could use vegetable stock); 225g dried yellow split peas; 225g dried green or brown lentils; 4 carrots (about 450g), scrubbed, trimmed and chopped into 2.5cm pieces; 4 celery stalks, chopped into 2.5cm pieces; 1 leek, trimmed and chopped into 2.5cm pieces; 2 bay leaves; 1 ½ teaspoons ground cumin; ½ teaspoon salt; 1 teaspoon pepper; large bunch seasonal greens (about 250g), stripped away from any large stems, then sliced chopped herbs, to garnish; crusty bread and butter, to serve (optional)

3 steps

Cook:1h

Aaron Bertelsen's lentil soup recipe is inspired by the vegetables he grows in the kitchen garden at Great Dixter, on which he's written a wonderful cookbook.

Updated at: Thu, 17 Aug 2023 07:05:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2779.4 kcal (139%)

Total Fat49.5 g (71%)

Carbs420.8 g (162%)

Sugars74.3 g (83%)

Protein177.3 g (355%)

Sodium4736.4 mg (237%)

Fiber158.4 g (566%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 litreschicken stock

or you could use vegetable stock

225gdried yellow split peas

225gdried green lentils

or brown

450gcarrots

scrubbed, trimmed and chopped into 2.5cm pieces

4celery stalks

chopped into 2.5cm pieces

1leek

trimmed and chopped into 2.5cm pieces

2bay leaves

1 ½ teaspoonsground cumin

½ teaspoonsalt

1 teaspoonpepper

250ggreens

seasonal, stripped away from any large stems, then sliced chopped herbs, to garnish

crusty bread

butter

to serve, optional

Instructions

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4.

Step 2

Put the stock, dried peas and lentils, vegetables, bay leaves, cumin, salt and pepper into a large heavy casserole dish and stir to combine. Cover and bake in the oven for 1 hour, or until the peas and lentils are tender.

Step 3

Remove from the oven and fish out and discard the bay leaves. Stir through the seasonal greens until wilted. Just before serving, garnish with chopped herbs, then ladle the soup into warmed soup plates and serve with bread and butter, if desired.

View on houseandgarden.co.uk

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