PREP + COOK TIME 1 hour + stand­ing SERVES 4

Food - - Spotlight on -


30g but­ter 1 tea­spoon ground co­rian­der 1 leek, pale sec­tion only, sliced 2 car­rots, sliced 1 cup red lentils, rinsed 1 litre vegetable stock 3 cups water pinch of saffron threads 2 ta­ble­spoons finely chopped pars­ley 1 cel­ery stalk, finely chopped 1kg green-lipped mus­sels, cleaned salt and black pep­per


1 leek oil, for shal­low fry­ing

1 Heat but­ter and ground co­rian­der in a large saucepan over medium heat un­til but­ter be­gins to froth. Add leek and car­rots; 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; 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 With a slot­ted spoon, trans­fer mus­sels to a bowl. Pour over ¼ cup of the cook­ing liq­uid.

5 Make Crisp leek (see be­low). Strain re­main­ing cook­ing liq­uid from mus­sels into soup; stir. Sea­son. La­dle soup into bowls; top with mus­sels, re­main­ing pars­ley and Crisp leek.

Crisp leek

Trim white part of leek; halve length­ways. Rinse well; pat dry. Cut leek into long, thin strips. Shal­low-fry in oil in a medium saucepan, in batches, un­til browned and crisp. Re­move from pan with a slot­ted spoon; drain on pa­per towel.

PER SERVE En­ergy 621kcal, 2603kj • Pro­tein 45.8g • To­tal Fat 29.5g • Sat­u­rated Fat 7.3g • Car­bo­hy­drate 38.5g • Fi­bre 8.4g • Sodium 1509mg

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