SORREL AND LENTIL SOUP
Ingredients
2 Tbsp olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 tin diced tomatoes
200g lentils – brown or du puy
2 litres chicken or veg stock
4 to 6 fresh thyme sprigs
2-4 generous handfuls fresh sorrel, finely cut
1 cup shredded Parmesan
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 tin diced tomatoes
200g lentils – brown or du puy
2 litres chicken or veg stock
4 to 6 fresh thyme sprigs
2-4 generous handfuls fresh sorrel, finely cut
1 cup shredded Parmesan
Method
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to cook. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Add the sorrel, stir and let wilt into the soup for a couple of minutes, season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve
Add the sorrel, stir and let wilt into the soup for a couple of minutes, season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve
Comments
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Thank you to the Otago Organic Group for supporting this demonstration