Hearty soups are a great way of getting plenty of veg into a meal. Serve with grilled bread spread with soft feta and roasted tomatoes to make a more substantial offering.
Serves: 4
INGREDIENTS
1 cup puy lentils, rinsed and drained
3 tablespoons olive oil, plus extra to drizzle
1 onion, sliced
1 carrot, peeled and diced
2 cloves garlic, crushed
1 teaspoon fennel seeds
2 teaspoons finely chopped rosemary
600 grams pumpkin, peeled and diced
400 gram tin whole cherry tomatoes in juice
4 cups vegetable stock
2 big handfuls of silverbeet, kale or spinach, shredded
parmesan, for grating
sea salt and ground pepper
METHOD
Cook the lentils in plenty of water for about 20 minutes or until al dente. Drain and rinse in cold water then drain again.
Heat the oil in a large saucepan. Add the onion, carrot, garlic, fennel seeds, rosemary and the pumpkin. Season well, then cover and cook gently for 10 minutes, stirring occasionally. Add the tomatoes and stock and simmer for 20 minutes. Add the greens and stir to wilt.
To serve: Divide the lentils between serving bowls and pour over the hot soup. Top with shaved parmesan and a drizzle of olive oil.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!