Celery & Lentil Soup

Ingredients

• 1 headcelery, roughly chopped
• 1 tbspolive oil
• 1 tbspbutter
• 4 clovesgarlic, peeled and roughly chopped
• 200 gred lentils (or a mix)
• 1 litrestock
• 1/2 headbroccoli (or other vegetables)
• 30 ghard cheese, finely grated (or leftover cheese rinds)
• to tastesalt and pepper

Instructions

1. 1

   Fry the vegetables

   Heat the olive oil and butter in a large saucepan. Fry the chopped celery for a few minutes, then add the garlic and lentils and fry for another minute or two.

2. 2

   Simmer the lentils

   Pour in the stock, cover the pan and simmer for about 20 minutes, until the lentils are soft. If using cheese rinds instead of grated cheese, add them with the stock.

3. 3

   Add the broccoli

   Add the broccoli or other vegetables and cook for another 5–10 minutes, until soft.

4. 4

   Blend the soup

   Blend with a stick blender or in a liquidiser. If using a jug blender, remove the central bung and cover the opening with a tea towel.

5. 5

   Stir in cheese

   If the soup is too thick, add a little more hot stock to taste. Add the grated cheese and stir until it melts into the soup.

6. 6

   Season and serve

   Season to taste with salt and pepper, then serve hot.

What is celery and lentil soup?

This is a simple, hearty soup built around celery and lentils, with broccoli adding another layer of flavour and texture. Lentil soups are made in many cuisines; this version uses familiar British cupboard ingredients and a little hard cheese for a savoury finish.

Red lentils soften as they cook, helping give the soup body without needing cream. The method also makes it easy to use other leftover or frozen vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 11g protein, 26g carbs, 6g fat.

The lentils provide much of the carbohydrate and protein, while the olive oil, butter and cheese contribute most of the fat. Celery and broccoli add vegetables to each bowl; serve with a side salad or extra vegetables for a more substantial plate.

Build flavour at the start

Celery: frying it in both olive oil and butter gives it time to soften and contribute a mellow base before the stock goes in.

Garlic and lentils: a brief fry after adding them helps bring the ingredients together, but keep stirring so the garlic does not catch.

Choose your lentils

Red lentils: these are the quickest choice here and become soft enough to blend after roughly 20 minutes of simmering.

A mix: other lentils can be used, as the recipe allows, but check their texture as they cook; the key cue is that they are soft before blending.

Get the texture right

Blend: a stick blender lets you work directly in the saucepan. For a jug blender, follow the recipe’s instruction to remove the central bung and cover the opening with a tea towel.

Adjust: blend the soup, then add a little hot stock if it seems too dense. Add it gradually so the finished soup stays hearty rather than watery.

Use broccoli or leftovers

Broccoli: add it after the lentils have softened, then simmer for 5–10 minutes until the pieces are soft enough to blend smoothly.

Other vegetables: this is a useful place for leftover or frozen vegetables. Cut larger pieces small enough to soften in the same short cooking time.

Finish with cheese

Grated cheese: stir it in after blending so it melts through the hot soup and gives it a savoury finish.

Cheese rinds: add these with the stock instead, as the recipe directs. Remove any rind pieces before blending or serving.

Serve it as a meal

Serve the soup hot, with bread or toast if you would like something alongside it. A crisp salad can make a fresh contrast to its thick, blended texture.

If serving bread, keep it separate until serving so it stays crisp and can be dipped into the soup.

Recipe notes & tips

• Chop the celery into pieces of a similar size so it softens evenly.
• Stir the lentils and garlic while frying to help prevent them catching on the pan.
• Check that the lentils are soft before blending for a smoother result.
• Add extra hot stock a little at a time if the blended soup is too thick.
• If using frozen vegetables, add them at the same stage as the broccoli and cook until soft.

Variations

• Use other vegetables: replace the broccoli with leftover or frozen vegetables that soften in 5–10 minutes.
• Try mixed lentils: use a lentil mix, checking that all the lentils are tender before blending.
• Use cheese rinds: add leftover cheese rinds with the stock for a savoury flavour, as described in the method.
• Make it smoother: blend thoroughly with a stick blender or liquidiser.
• Serve with bread: add toast or crusty bread alongside the hot soup.

Common mistakes to avoid

• Adding cheese rinds too late: add them with the stock so they can flavour the soup as it simmers.
• Blending lentils before they soften: simmer until tender first for a smoother soup.
• Adding too much extra stock: pour it in gradually after blending so the soup does not become thin.
• Overcooking the broccoli: cook it only until soft, around 5–10 minutes, before blending.
• Using a jug blender carelessly: remove the central bung and cover the opening with a tea towel as instructed.

How to store

Cool leftovers and refrigerate them in a covered container, then eat within 3 days. Reheat gently in a saucepan until piping hot, stirring and adding a splash of stock or water if the soup has thickened.

Frequently asked questions