A splash of white wine vinegar is the perfect way to brighten this nourishing soup. Add a fried egg on top and some garlic bread on the side for a comforting meatless meal.
Lentil soup with fried egg
Serves 4
Ingredients
2 Tbsp olive oil
1 medium onion
4 carrots
2 celery stalks
3 large silverbeet leaves
¼ tsp ground cumin
1½ tsp sea salt
½ tsp freshly ground black pepper
4 garlic cloves, grated
1 can chopped tomatoes in juice
¾ cup Puy lentils, rinsed
2 Tbsp white wine vinegar
6 sprigs of thyme, tied together
6 cups vegetable broth
4 large eggs
Method
- Dice the onion, carrots and celery, and finely slice the stems of the silverbeet.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped vegetables with the cumin, salt and black pepper, and cook, stirring occasionally, for 10 minutes until the vegetables have started to soften.
- Stir in the garlic, tomatoes, lentils, thyme and broth. Cover and simmer for 25 to 30 minutes, or until the lentils are tender.
- Shred the silverbeet leaves and cook for another 5 minutes.
- Remove the thyme bundle, stir in the vinegar, and season to taste.
- Fry the eggs until the whites are set but the yolks are runny. Ladle the soup into bowls and top each serving with a fried egg. Add an extra grind of black pepper and serve with garlic bread on the side.