INGREDIENTS: - 1 tablespoonbutter or ghee - 1 large onion, finely chopped - 3 celery sticks, diced - 3 carrots, diced - 2 garlic cloves,finely chopped - 1 teaspoon dried thyme or mixed herbs - 1 X 400g tin of chopped tomatoes - 400 ml water or stock /bone broth - 2 X 400g tins of lentils (Puy brown or Green),draines and rinsed - Sea Salt and Black Pepper
- 1 tablespoon pine nuts - 1 large handful of fresh parsley - Juice and grated zest of 1/2 lemon - 4 tablespoon extra virgin olive oil
STEP 1: Melt butter in a large, wide pan, add an onion, celery and carrots and fry over a medium heat for 8 minutes until softened. Add the garlic and dried herbs and cook for a further minute.
STEP 2: Pour in the tinned tomatoes and water. Season with salt and pepper and bring to the boil, then reduce the heat to medium and simmer for 12 minutes.
STEP 3: Meanwhile, make the gremolata. Pulse everything together in a food processor or hugh-powered blender and taste for seasoning. Alternatively, chop up the pine nuts and parsley (cutting stalks very finely) before mixing with other ingredients.
STEP 4: Add the lentils to the soup and cook for a further 4 minutes, then taste for seasoning and remove from heat.
STEP 5: Serve each bowl with a drizzle of the gremolata, or just swirl over some olive oil, if you prefer. Top with a little grated cheese.
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.