RED LENTIL & CARROT SOUP WITH SAFFRON MUSSELS

PREP + COOK TIME 1 HOUR SERVES 4

30g butter

1 teaspoon ground coriander 1 medium leek (350g), pale section

only, sliced

2 medium carrots (240g), sliced 1 cup (200g) red lentils, rinsed 1 litre (4 cups) salt-reduced

vegetable stock

3 cups (750ml) water large pinch of saffron threads 2 tablespoons finely chopped

fresh parsley

1 trimmed celery stalk (100g),

chopped finely

1kg cleaned black mussels

(see tip on page 68)

1 Heat butter and ground coriander in a large saucepan over medium heat until butter begins to froth. Add leek and carrot; cook, stirring, for

5 minutes or until dark golden.

2 Add the lentils; cook, stirring, for 2 minutes. Add 3 cups of the stock and all the water; bring to the boil. Reduce heat to low; simmer, uncovered, for 30 minutes or until lentils are tender. 3 Meanwhile, place saffron, half the parsley, the celery and remaining stock in a large saucepan; bring to the boil. Add mussels; cook, covered, for 3 minutes or until mussels have opened. Remove from heat.

4 Using a slotted spoon, transfer mussels to a medium bowl. Pour over ¼ cup of the cooking liquid.

5 Strain remaining cooking liquid from mussels into soup; stir. Season. Ladle soup into bowls; top with mussels and remaining parsley.

TO SERVE

Served topped with crisp leek, if you like (see cook’s notes, opposite).