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Celery & Lentil Soup
A rich and hearty soup that makes the most of celery and is perfect for using up leftover or frozen vegetables.
Servings: 6 Generous bowls
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
- 1 head celery - roughly chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic - peeled and roughly chopped
- 200 g red lentils - or a mix - see notes below
- 1 litre stock
- ½ head broccoli (or other vegetables)
- 30 g finely grated hard cheese - or leftover cheese rinds
- salt and pepper - to taste
Fry the chopped celery in the olive oil and butter for a few minutes in a large saucepan. Add the chopped garlic and lentils, and fry for another minute or two.
1 head celery, 1 tbsp olive oil, 1 tbsp butter, 4 cloves garlic, 200 g red lentils
Add the stock, simmer with the lid on for about 20 minutes, until the lentils are soft. If you want to use cheese rinds instead of grated cheese, add these with the stock.
1 litre stock
Add the vegetables, cook for another 5–10 minutes until they are soft.
½ head broccoli (or other vegetables)
Blitz with a stick blender or in a liquidiser. If you use a jug blender, remove the central bung and cover with a tea towel.
If the soup is too dense, you can add a little more hot stock to taste. Then add the grated cheese. Stir through so that the cheese melts into the soup.
30 g finely grated hard cheese
Season to taste and serve hot.
salt and pepper
- Use a mix of lentils or your favourite variety. If you use dried forms of anything other than red lentils, they take a long time to cook, but you can substitute half the red lentils for a can or pouch of cooked green or brown lentils without adjusting the cooking time. If you do this, reduce the stock by about a third at the outset. You can add a little more later on if necessary.
- Vary the vegetables, adding about 2 cups of prepared veg either fresh or frozen. Use cauliflower, leafy greens (add at the end of cooking), mixed frozen vegetables, celeriac or a wedge of swede (add with the stock) for that all important extra veg!
- Add your favourite herbs – thyme or oregano would be ideal.
This recipe will serve six as a meal with some hearty bread, or eight as a starter, so if you are making it for one or two, you will have a second serving for tomorrow or to freeze for later.
Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.
Freezer – Transfer the cooled soup to airtight containers and freeze your celery and lentil soup for up to three months.
Reheating – Defrost your celery and lentil soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a jug, as it is easy to lift and pour.
Hints and tips
- Make soup in larger quantities to last for a couple of days and provide extra for the freezer. This recipe yields 6 very substantial portions or 8 more modest ones. Freeze by the portion in microwave-proof containers and take it to work frozen to save any leaks in your bag!
- Be careful when blending hot soup and if you use a jug blender, please don't use the bung as this can end in disaster!
Either remove it and cover the hole with kitchen paper and a tea towel, allowing the steam to escape from time to time as you go, or if you are making your soup to serve later, let it cool before blending.
Alternatively, do as I do and use a simple stick blender. It's so much easier!
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 205kcal | Carbohydrates: 26g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 734mg | Potassium: 508mg | Fiber: 12g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 47mg | Calcium: 85mg | Iron: 3mg