Lentil Soup & Fancy Toast

Posted by Romy Lawson on

You Will Need:

olive oil

1 large brown onion

2 tablespoons ground cumin

1 teaspoon salt

1 teaspoon ground pepper

2 ½ cups split red lentils

2 vegetable stock cubes

1 birdseye chilli

9 cups of water

the juice from ½ lemon

sesame seeds and fresh coriander to serve

 

How To:

Dice the onion & blitz in a food processor or blender.

Add some olive oil to a stock pot & transfer the blended onion over.

Fry until the onion starts to brown, then add the spices, salt & pepper,  continue to cook for a further 2-3 minutes.

Add the lentils to the pot & coat well in the onion & spices. Fry for a further minute.

Chop the chilli.

Now add the water to the pot, along with the vegetable stock cubes & chilli.

Cook on high for approx 30 min or until the lentils have totally softened.

Transfer the mixture into a blender & blitz until smooth.

Return to the stock pot & squeeze over the lemon, stir through, then keep warm for serving.

When serving, garnish with sesame seeds & fresh coriander

 

Fancy Toast

You Will Need:

1 baguette

olive oil

goats cheese 

2 preserved lemon wedges

a handful of parmesan

a tablespoon of dukkah

a teaspoon of sesame seeds

handful of fresh coriander

the juice from ½ lemon

 

How To:

Heat oven to 180 °

Slice the baguette in half lengthways, then spread over some goats cheese.

Chop the preserved lemons finely, then scatter along the bread, followed by the parmesan.

Put into the oven for 5-10 min or until the bread has turned crusty & the cheese is melted.

Remove from the oven & sprinkle over the dukkah, sesame seeds & fresh coriander.

Finish with a drizzle of olive oil & a squeeze of lemon.


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