RED LENTIL & CARROT SOUP WITH SAFFRON MUSSELS
PREP + COOK TIME 1 hour + standing SERVES 4
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.
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