Lentil and olive oil soup

30 min


30 persons




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Borges - Lentil and olive oil soup


  • 500 g (17 oz) cooked lentils
  • 2 carrots
  • 1 large onion
  • 2 cloves of garlic
  • Extra-virgin olive oil
  • 1 litre (34 US fl oz) vegetable stock
  • Salt and pepper
  • 1 teaspoonful of curry powder
  • Croutons

Step by step

  1. Step 1

    Gently fry the chopped onion and garlic and the finely chopped carrots in a saucepan with a good dash of olive oil for 10 minutes. Add the lentils and vegetable stock. Simmer for a couple of minutes and then blend well to produce a smooth soup. Add salt and pepper to taste.

    Make sure there is plenty of liquid, because lentils tend to soak up water and you could end up with a soup that is too thick.
    Finish off with a pinch of curry powder and a handful of croutons.

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