Lentil soup with Blue Cheese

Lentil soup with Blue Cheese
Serves 4

1 yellow onion
2 cloves of garlic
1 large or 2 small firm white potatoes
2 carrots
1 stalk of celery
100 mL puy lentils (small black lentils/ French lentils)
1 Tbsp liquid or soft margarine
1 tsp dried thyme
1.2 liter water
2 beef bouillon cubes
100 gram of Blue Cheese (Danish style)
Ground black pepper to taste

  • Peel onion and garlic and chop finely
  • Peel potatoes and carrots
  • Cut carrots lengthwise
  • Slice carrots and celery stalk, about 5 mm (¼ inch) thick slices
  • Cut potatoes into pieces, about 1×1 cm (1/2 x 1/2 inch)
  • Melt margarine in a large pot
  • Add onion, garlic and dry thyme to pot over medium heat. Stir frequently while the onion caramelizes and softens,  about 5 min
  • Add water to pot and bring to a boil
  • Reduce heat to simmer and dissolve bouillon cubes
  • Add potatoes, carrots and lentils
  • Bring soup back to boil, and reduce heat to simmer
  • Under lid simmer soup for 10 minutes
  • Add the sliced celery and simmer for an additional 10 minutes until potatoes are soft
  • Take pot off heat, leave soup rest under lid for 5 min
  • Add pepper to taste
  • Pour soup into bowls and serve with crumbled blue cheese, and if you have garnish with some fresh thyme for extra flavor
  • Serve with some fresh baked bread or garlic bread

Note some lentils take longer time than 20 min to boil. Therefore check instructions on your package; if cooking time is 30-40 min then cook just the lentils for 10-20 min before adding rest of vegetables.


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