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Bowl of herby Lentil Soup finished with Wilson's Basil Flavoured Oil

Herby Lentil Soup

A simple, herby Lentil Soup built from a handful of store-cupboard staples, finished with a generous glug of Wilson's Basil Flavoured Oil.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Comfort Food, South African
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Wilson's Basil Flavoured Oil plus extra to finish
  • 1 onion diced
  • 2 carrots diced
  • 2 celery sticks diced
  • 2 cloves garlic crushed
  • 300 g split red lentils rinsed
  • 1.2 litres vegetable or chicken stock
  • 1 tsp dried mixed herbs
  • 1 bay leaf
  • Salt and black pepper to taste
  • Crusty bread to serve

Method
 

  1. Warm the Wilson's Basil Flavoured Oil in a large pot over medium heat.
  2. Add the onion, carrot and celery, and cook for 8-10 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for a further minute, until fragrant.
  4. Add the rinsed lentils, stock, dried herbs and bay leaf. Stir to combine.
  5. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 20 minutes, stirring occasionally, until the lentils have broken down and the soup has thickened.
  6. Remove the bay leaf. Season to taste with salt and pepper.
  7. Ladle into bowls and finish each with a generous drizzle of Wilson's Basil Flavoured Oil.

Notes

Storage: keeps well covered in the fridge for up to 4 days.
Make-ahead: the flavour deepens overnight, so this is a good soup to make a day ahead.
Freezing: cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Serving suggestion: serve with warm crusty bread, and finish with an extra drizzle of Wilson's Basil Flavoured Oil at the table.