I wanted to make an easy dish to fall back on for those times over Xmas when you think no one will want more than a bowl of soup in the evening. A soup does it for me when I’ve over-indulged at lunch (I’m talking serious souping with loads of ingredients, not just a watery brew). However, it doesn’t tick the box for everyone, and I couldn’t face despondent looks at this festive time of year with my ‘there’s soup if you want’.
So, this Christmas I’m prepared.
I cooked a thick lentil soup on the weekend, nothing fancy, just some added veg and herbs plus red miso at the end to give it more depth of flavour.
Once cooked I drained the liquid and spooned the lentil-veg onto a bed of lemony tahini. On top of that, a green and red Xmas vibe: roasted cavalo nero leaves (kale works), and red chicory. Sadly the red chicory roasted to an blah brown so instead I added a few small twigs of redcurrant. Those pops of sweet-sour berries were a delicious addition (pomegranate would also work).
So easy, a plate of Christmas lentils!
Ingredients (for 4)
200g-300g dried lentils (anyones you like – brown, puy, beluga). Best soaked overnight (see previous blog for my soaking rant). I always cook more than needed because you can never go wrong with some extra lentils in the fridge.
couple tbsp olive oil
1 large carrot, chopped
1 leek, green part only, chopped
handful of small broccoli and/or cauli florets, or any chopped greens
2tbsp chopped parsley
1 tbsp red miso paste – and/or tamarind paste if you love that flavour to stir in once the lentils are cooked
Enough veg broth (or water) to cover the lentils to cook. Add more liquid if they are soaking up liquid quicker than you thought
Tahini sauce:
3 tbsp tahini
2-3 tbsp lemon juice (I love lemon)
2-3 tbsp water
1 tsp harissa paste (if you like spicy, otherwise some miso paste)
Salt and pepper to taste
To roast:
3 long leaves cavalo nero, torn; or generous handful chopped kale
a few tbsp olive oil to rub and roast
optional: 1/4 tsp harissa or tamarind paste added to the oil
Decorate with sprigs of redcurrant or pomegranate for a sweeter red finish
Method:
Pour small amount of olive oil in the pot, then add the chopped leek, parsley, carrots or any other root veg, plus chopped greens if you like. Gently fry. I add the broccoli and cauliflower half-way through so they have a bit of a bite, but you could add them now.
Add the soaked-overnight-then-rinsed lentils and cover with veg broth or water. Cook until soft but not mushy. Don’t forget to add any greens or broccoli etc halfway through.
Usually I taste after 10 minutes as some types of lentils cook faster than others.
At this point, drain any liquid that’s left. Either keep the liquid to have any left-overs as a soup (this is me 🙂
Or toss.
I then add the red miso and spoon it through the cooked lentil-veg (add a little water if it has gone thick in your fridge).
Meanwhile, rub your torn green leaves with olive oil. You could mix a smidgeon of harissa or tamarind into the oil if you love the taste.
Roast in a medium oven for about 10 minutes till crunchy. Not burnt! You’ll be near the oven, cooking your lentils, making your tahini sauce, so you can hover and check those leaves.
For the tahini, whisk together all the ingredients, adding water slowly as you want a consistency that’s slightly thick and smooth, but not runny. It’s a sauce not a liquid dressing. Go easy with the harissa if you’re wary of too-spicy.
Now layer up. Spoon the tahini sauce onto your plate then add a mound of lentil-veg and top with crunchy cavalo or kale leaves. Red currants on the peak!
Merry Lentil Christmas to you all!
