I will admit it, I love winter. I am much happier layering up with clothing with the heater going. I also love winter food. All the stews, casseroles, pies and soups. All the lovely winter produce that is available. Such warming and hearty food. I had been looking forward to winter getting here so that I could make this fabulous looking soup recipe. The picture in Sydney Food just looked so warming and delicious.
Now, this soup was a bit of a conundrum for me. It has all the right things in it to make it full of flavour but tasting it during cooking I was less than impressed. It seemed quite bland to me. I decided not to wait and see and added some extra chilli, a couple of tablespoons of tomato pesto and some dried Italian mixed herbs. I was very pleased with it after those additions and some further cooking. I made the parmesan toasts my way rather than Bill's (mine is easier).
Puy Lentil Soup with Parmesan Toasts
Ingredients:
- 2 tbspn olive oil
- 1 cup chopped carrots
- 1 cup chopped Spanish onions
- 1 cup chopped celery
- 4 cloves garlic, finely chopped
- 2 small red chilli, finely chopped (original recipe had one)
- 2 x 400 g tin chopped Italian tomatoes
- 2 tbsp tomato pesto (my addition)
- 2 litre vegetable stock, or water
- 4 bay leaves
- 2 tbspn chopped fresh oregano
- 1 tbsp dried Italian mixed herbs (Masterfoods brand) (my addition)
- 1 cup lentils du Puy
- 1 tspn salt
- freshly ground black pepper
Method:
- Heat oil over medium heat.
- Add carrots, onions and cook for 10 minutes, stirring occasionally.
- Add celery, garlic and chilli and cook for a further 5 minutes.
- Add chopped tomatoes, pesto, stock, bay leaves, herbs and lentils and bring to the boil.
- Reduce heat and simmer, stirring occasionally, for 30 minutes.
- Season with salt and pepper.
Parmesan Toasts (my way)
sliced bread (I like pasta dura but anything will do really)
Butter one side and toast under a grill.
Butter one side and toast under a grill.
Turn over and top with piles of finely grated parmesan and then back under the grill until melted and browned.
I love lentil soup. I will have to give your recipe a try!!!
ReplyDeleteGreat recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
ReplyDeleteI recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!
http://www.theironyou.com/2011/06/how-parmesan-cheese-comes-to-life.html
Peace
Mike @TheIronYou