Lentil Soup

  • prep time10 min
  • total time 70 min
  • serves 4

Peking Duck boosts the flavour quotient in this tasty soup from Roger Mooking.

22 Ratings
Directions for: Lentil Soup


1 cooked Peking Duck, store bought, meat and bones separated

8 cup chicken stock

1 Tbsp olive oil

½ red onion, diced

2 clove garlic, chopped

2-3 bay leaves

1 carrot, finely diced

2 celery stalks, finely diced

½ cup red lentils, rinsed and drained

3 plum tomatoes, seeded and diced

½ bunch chives, cut into ½ inch pieces


1. Shred duck meat and set aside for Duck Sandwich, reserve 1 cup for soup garnish.

2. Place chicken stock and duck bones in a large pot and bring to a boil.

3. Reduce stock to a simmer, skim impurities and allow to simmer for 30 minutes.

4. Place olive oil in a large pot over medium to high heat. Add onions and garlic, sauté until tender. Add bay leaf, carrot and celery, sauté for approximately 2 minutes until carrots and celery are slightly tender.

5. Strain stock into a pot and bring up to a boil.

6. Add lentils and reduce heat to a simmer for 30 minutes.

7. Season Lentil Soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives.

See more: Duck, Soup, Healthy, Winter, Fall, Dinner, Lunch, Side



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