When I used to work at Sydney uni, a friend and I would walk down to a local cafe on a wintry day to have a bowl of lentil soup. I can’t remember going to the cafe in the summer and I can’t remember ordering anything other then this delicious lentil soup.
It was rich and warming on those cold winter days. It was finished off with salty black olives and feta, and served with a crusty piece of sourdough bread.
It’s all I can think about of late (and seeing as my friend has moved to Melbourne and I’ve got too many children to navigate that tiny cafe with its super narrow walk way through to the courtyard or tiny staircase to the upstairs seating), so I’m whipping it up at home.
I hope it’s rawsome*
Recipe: Lentil Soup
- 2 cups of blue lentils
- 2 brown onion
- 6 stalks of celery
- 4 carrots
- 2 potato
- 3 litres of veggie stock
- 2 bay leaves
- 1/4 cup of feta
- 1/4 cup of kalamata olives
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Heat oil in large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add veggie stock, bay leaves and lentils, and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more veggie stock by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of balsamic vinegar.
Laddle soup into bowls before topping with crumbled feta and kalamata olives.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.