Friday - - Food -

Prep time 10 mins Cook­ing time 50 mins Serves 4 2 tbsp olive oil 1 large onion, chopped 2 cel­ery stalks, diced 2 cloves gar­lic, minced 1 floury potato, peeled and diced 250g brown lentils 1½ litres veg­etable stock, plus ex­tra as needed 1 bay leaf 3 thyme sprigs 3 tbsp dou­ble cream TO SERVE: 1 small bunch mint, some leaves chopped 1 lemon, cut into wedges Flat­bread of your choice Heat olive oil in a large saucepan over a medium heat un­til hot. Add onion, cel­ery, gar­lic, potato, and a pinch of salt, sweating un­til soft­ened, about 6-8 min­utes. Stir in lentils, stock, bay leaf, and thyme sprigs. Bring to the boil be­fore re­duc­ing to a gen­tle sim­mer un­til the lentils are very ten­der, about 30 min­utes. Scoop out 1 cup of the lentils and dis­card the bay leaf and thyme. Purée the soup with a hand blender, leav­ing it with a lit­tle tex­ture; thin it out if too thick with a lit­tle more stock. Re­turn the lentils to the soup and stir in dou­ble cream. Ad­just the sea­son­ing to taste with salt and pep­per. To serve, la­dle the soup into bowls. Top with chopped mint and mint sprigs, with lemon wedges and bread on the side.

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