Tonight, we are having this lentil soup… and chicken pie and homebaked ciabatta. It’s something to do with me being a bit stressed (stress = cooking) and it being the first day of Winter here in Sunny Melbourne (cold = cooking).
Lentil Soup a bit like Tessa Kiros’s
250g brown lentils (don’t worry about soaking)
1 stalk of celery roughly chopped including leaves
2 carrots chopped roughly (who can be fagged peeling?!)
100g sweet potato – peeled and chopped
1 red onion – peeled and chopped
1 potato – peeled and chopped
250ml tomato passata
100g frozen peas
100g spinach leaves
100g cabbage – roughly chopped
1.25litres of water or stock
salt and pepper
Olive Oil
Rinse the lentils. Pick out any weird bits. Put in a large pan and add celery, carrot, sweet potato, onion, potato and tomato passata. Cover with 1.25 litres of water or chicken stock. Bring to the boil and cook for 40 minutes. Add peas, cabbage, spinach, salt and pepper. Cook for another 20 minutes over a low heat. Serve drizzled with olive oil. Perhaps some parmesan. And definately lots of bread.
Adapted From A Recipe in Apples for Jam: A Colorful Cookbook
xx Mikes
ps – more Sunday Supper over at Kirst’s