It’s officially Autumn and although it is far from cold, I’m looking forward to making lots of heart-warming dishes. Absolutely ready for soups, pies, stews, curries and big warm bowls of pasta, which all take a little bit of extra time and effort, but are totally worth waiting for!
The first time I had this dish was at my cousin’s house, so it immediately makes me think of a BIG family gathering, helping ourselves from a BIG pot of BIG flavours and ending the night with a satisfied BIG belly!
So here is our family recipe for Lentil Soup (originally a Giorgio Locatelli recipe) but now with a twist…
What you need:
1 carrot, finely chopped
1 celery stick, finely chopped
1 onion, finely chopped
1 tbs extra virgin olive oil
1 tbs butter
1 cube vegetable stock
Handful of sage, rosemary and bay leaves
Ground pepper and coarse salt
Condiments: Crispy bacon bits, assorted tomatoes diced and plain yoghurt
What you do:
Cook the lentils in a pot of water until soft. 1 part lentils to 3 parts water. Do not drain.
In a separate pot, add the olive oil, butter, carrot, celery and onion and let cook on low heat until all vegetables are soft. Add the lentils with its water as well as an extra cup of water and the stock cube. You may need to add more water depending on how much was absorbed by the lentils. Use a string to tie all herbs together and add to the pot. Season to taste with ground pepper and coarse salt and let cook on medium-low heat until the soup is thick.
To serve, top with yoghurt, fresh tomatoes and crispy bacon.