In celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some recipe inspiration using lentils.
For the soup
1 kg slightly waxy spud (i.e. Nicola), diced small
250 g red nipper lentils
1 bay leaf
4 cloves garlic, crushed
1 onion, diced
Bunch of leeks, whites sliced
2 tbsp dried oregano 150 g cultured butter
300 ml Fleurieu cream
Bunch parsley, leaves roughly chopped
Squeeze of lemon juice and zest
80 ml extra virgin olive oil
- Simmer lentils in 4 times their volume of cold water for 30 mins. Drain but keep the cooking liquid.
- Sweat rough cut leeks and onion in butter and salt with crushed garlic until soft. Add diced spuds and cooking water from lentils (it’s tasty!) then top up with about an extra litre of cold water. Simmer until spuds are soft.
- Blitz with stab mixer until smooth. Fold in cream and cooked lentils, season, splash with extra virgin olive oil and lemon juice, garnish parsley and lemon zest
This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.