Puy lentils cook quickly and hold their texture during the cooking process and this delicious soup by Bill Granger is perfect on a cold, frosty, bright sunny winter day.
1 tablespoon olive oil
1/2 cup chopped carrots
1/2 cup sliced leek, white part only
1/2 cup chopped celery
2 cloves garlic, finely chopped
1 small red chilli, finely chopped
400g tin chopped Italian tomatoes
1 litre vegetable stock
2 bay leaves
2 tablespoons chopped fresh oregano (1 tablespoon if you use dried).
1/2 cup Puy lentils
1 teaspoon salt and freshly ground black peper
Melt the butter and oil in a large saucepan over medium heat. Add carrots, onion and leeks, cook for 10 minutes, stirring occasionally. Add celery, garlic and chilli, cook for a further 5 minutes. Add chopped tomatoes, stock, bay leaves, oregano and lentils and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Season with salt and pepper.
Finally load up those bowls with some lovely crusty bread.
"When you start eating food without labels, you no longer need to count calories"
- Amanda Kraft