Soupe de Lentilles du Puy

Ingredients

• 400 ggreen lentils du Puy
• 1 Lvegetable stock
• 2carrots — diced
• 1leek — sliced
• 2 tbspolive oil

Method

1. Begin by preparing the vegetables. Peel and dice the 2 carrots into small, even pieces. Clean the leek thoroughly to remove any grit, then slice it thinly, using both the white and light green parts. This ensures the vegetables soften uniformly when cooked.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and diced carrots to the pot. Sweat them gently, stirring occasionally, until the leeks are translucent and the aroma in your kitchen is sweet and savory, about 5 to 7 minutes.
3. Rinse 400 g of green lentils du Puy under cold water to remove any dust or debris. Add the lentils to the pot with the softened vegetables. Stir to coat the lentils in the oil and vegetable mixture, allowing them to absorb the flavors for about 2 minutes.
4. Pour in 1 liter of vegetable stock, ensuring the lentils and vegetables are fully submerged. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and cover the pot, allowing the soup to cook slowly. Stir occasionally to prevent sticking.
5. Continue simmering until the lentils are tender but still hold their shape, and the carrots are soft, about 25 to 30 minutes. The soup should have a rounded, well-developed flavor, with no raw taste from the stock.
6. Taste the soup and adjust the seasoning with salt and pepper to your liking. If desired, add a splash of vinegar or a squeeze of lemon for brightness. Ladle the hot soup into warmed bowls, serving immediately to enjoy its comforting aroma and flavors.