Lentil soup

Lentil soup

Fakes

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Although they are often underrated, lentils have a high protein and iron content and make one of my favourite soups. Fakes must be creamy, not watery, so be generous with the olive oil. It is also important to boil the soup rapidly after you add the oil so that it emulsifies the liquid. Add a spoonful of good quality wine vinegar to serve and taste the way the sharpness of the vinegar lifts the flavour of the soup.

Any leftover fakes can be stirred through a simple rice pilaf, and topped with fried onions to make a delicious lunch.

Ingredients

Quantity Ingredient
250g puy lentils, washed and drained
1.3 litres water
1 small onion, diced
1 carrot, diced
1 stalk celery, diced
2 garlic cloves, chopped
1 potato, cubed, (optional)
1 teaspoon ground cumin
salt
freshly ground black pepper
190ml olive oil
1 large handful spinach leaves, washed, (optional)
splash good quality white wine vinegar
olives, to serve
crusty bread, to serve
feta, to serve

Method

  1. Place the lentils in a heavy-based saucepan and cover with the water. Add the onion, carrot, celery, garlic and potato, if using. Bring to the boil then reduce the heat and simmer gently for 1 hour, or until the lentils and vegetables are soft. The lentils should still retain their form and be soft but not mushy.
  2. Add the cumin, salt, pepper and oil. Boil vigorously for about 5 minutes, so that the oil emulsifies and thickens the soup. It should be fairly liquid, not a thick sludgy mass, so you may need to add a little more water.
  3. When ready to serve, add the spinach, if using, and stir until it wilts into the hot soup. Serve with a splash of vinegar, olives, feta and crusty bread.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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