Mon, 26 February 2018
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
GREMOLATA
- 1 tablespoon pine nuts
- 1 large handful of fresh parsley
- Juice and grated zest of 1/2 lemon
- 4 tablespoon extra virgin olive oil
RECIPE:
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.
