A fill­ing meal

Landscape (UK) - - In The Kitchen -

A chunky soup, served within in a bowl made from a freshly baked loaf makes a hearty win­ter treat. The bread lids can be used to keep the soup warm. To make four serv­ings: Firstly, soak 200g brown lentils overnight. Heat 2 tbsp veg­etable oil in a large saucepan over a medium heat. Add 1 car­rot and 1 onion, both finely chopped; 100g peeled and finely diced cele­riac, and a pinch of salt, sweat­ing for 5-6 mins un­til soft­ened. Add 300g peeled and finely diced floury pota­toes, stir well to com­bine, then pour in 1 litre stock. Drain the lentils and add to the soup with 1 bay leaf. Sim­mer gen­tly for 30-40 mins, stir­ring oc­ca­sion­ally, un­til the lentils are very ten­der. Ap­prox­i­mately 15 min be­fore the end of the cook­ing time, add 250g cured sausage, peeled, halved length­ways and finely sliced; 100g ba­con lar­dons, and 1 cored, seeded and sliced green pep­per to the soup, stir­ring well. Sea­son to taste with 1-2 tbsp white wine vine­gar, sea salt and freshly ground black pep­per, then dis­card the bay leaf. Cut the tops off 4 small, round crusty loaves, each weigh­ing ap­prox­i­mately 250g, and hol­low out the in­sides with a spoon. La­dle the soup into the loaves and serve.

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