Freddie's Mediterranean Lentil Soup

Instructions

Prepare the Vegetables

1. Prep all vegetables: Chop the onion, mince the garlic, and chop the peppers, courgette, and leek into similar-sized pieces.

Build the Soup Base

2. Start with aromatics: Heat 3 tablespoons of extra virgin olive oil in your largest stock pot over medium heat. Add the chopped onion and cook for about 6 minutes until softened.

3. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.

4. Add remaining vegetables: Add the chopped peppers, courgette, leek, and thyme. Let everything simmer together for 15 minutes, stirring occasionally.

Finish the Soup

5. Add liquid and lentils: Pour in the vegetable stock and add the red lentils. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender and breaking down.

6. Final consistency: The soup should be quite thick, more like a stew than a traditional soup - this is exactly as intended.

Serve

7. Garnish and serve: Ladle into bowls and garnish with fresh black pepper, torn basil leaves, and a drizzle of extra virgin olive oil.

8. Accompaniments: Serve with crusty bread rolls and butter on the side.

Chef’s Notes

This recipe is adapted straight from Peter Freestone’s cookbook and perfectly suited Freddie’s preference for light lunches. The soup is surprisingly wholesome and healing - every spoonful feels nourishing. Don’t worry if it seems more like a stew than a soup; that’s exactly how it should be. The best part is cleaning your bowl with the buttered bread!