Lentil soup

A simple, nourishing Czech lentil soup with carrot, garlic and a splash of vinegar — naturally vegetarian and on the table in about 45 minutes.

Ingredients

• lentils250 g
• onion1 pcs
• carrot2 pcs
• garlic2 cloves
• broth1 l
• vinegar1 tbsp

Method

1. Prep the vegetables. Dice the onion, peel and slice the carrots into thin rounds, and finely chop or crush the garlic. Rinse the lentils under cold running water until the water runs clear.
2. Soften the onion. Warm a little oil in a large saucepan over a medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and just beginning to turn golden at the edges.
3. Add carrot and garlic. Stir in the carrot and garlic and cook for another 2 minutes until the garlic smells fragrant. Don't let the garlic colour too much or it will turn bitter.
4. Add lentils and broth. Tip in the rinsed lentils, pour over the broth, and bring to a lively simmer. Season with a good pinch of salt and pepper.
5. Simmer until tender. Reduce the heat to low-medium, cover partially, and cook for 25–30 minutes, stirring now and then, until the lentils are completely tender and have begun to break down into a thick, hearty soup.
6. Finish with vinegar. Stir in the vinegar, taste, and adjust the seasoning — the splash of acidity should lift and brighten all the earthy flavours. Add a little water if the soup feels thicker than you'd like.
7. Ladle and serve. Serve straight away in warm bowls, with crusty bread alongside if you like.