In case you haven’t guessed it, green is my FAVOURITE colour of all : the greener the better – and I don’t just mean “good for the environment”- though I like that too ! – I love the colour in fields, in clothes, in house deco and in food! Especially in food!
I just made this soup and loved its lusch, deep green and its tangy, velvety taste.
Extra virgin olive oil 3 Tbsp
Garlic cloves 4
Coriander, ground 1 tsp
Ground cumin 1tsp
Green lentils 150g
Vegetable stock 1L
Celery 1 stick
Fresh baby Spinach 200g
Lemon, freshly squeezed juice
Sea salt and black pepper
1 Tbsp of yogurt and some pine nuts
Heat the oil in large wok-style pan and add the chopped onions.
Cook for 10 min until soft, then another 10 min on higher heat to brown them. Remove some for decoration and set aside.
Add the garlic, coriander and cumin then the lentils and coat well in oil.
Add the stock and bring to a gentle boil. Turn the heat down to simmer for 30 min or so.
Add the fresh spinach and stir until wilted.
Liquidize half the soup and mix back in the pan. Season with lemon juice, sea salt and black pepper.
Serve with a dollop of Greek yogurt, some pine nuts and some fried onions, if you want.
I borrow this from Tonia George’s book “Soup”(Ryland Peters Small). With thanks!