Sexy up your usual soup recipe repertoire with a little international flavour and flair. This one’s of Greek origin.
Ingredients and Method
Sexy up your usual soup recipe repertoire with a little international flavour and flair. This one’s of Greek origin.
SERVES 4
Nutritional content per serving:
1 650kJ | 63g Carbohydrate | 23g Protein | 5g Fat | 20g Fibre
Ingredients:
15 ml olive oil
1 medium onion, sliced
1 celery stick, sliced
2 cloves garlic, crushed
300 g brown lentils
1,5 L vegetable/chicken stock
1 x 400g tin of tomatoes, peeled
and diced
15 ml fresh oregano, chopped
1 bay leaf, fresh if possible
GREMOLATA
10 ml fresh parsley, chopped
10 ml oregano, chopped
5 ml lemon rind, grated
zest of half a lemon
5 ml chopped garlic
Instructions:
Combine all these ingredients.
Heat the oil in a pot over a medium heat. Add the onion, celery and garlic and sauté for 3 minutes. Add the lentils, stock, tinned tomatoes, oregano and bay leaf to the pot, bring to the boil and allow to simmer for 20 minutes, or until lentils are cooked.
To serve, remove bay leaf, season the soup with salt and pepper, ladle into bowls and add the gremolata topping.
