Red Lentil and Speck Soup

May 11, 2012 — Leave a comment

Had a bit of a flu this week which made it quite difficult to figure out for example, if India’s security policy will adversely affect Australia and Indonesia’s security interests

I can understand why many a leader has gotten a daily vitamin B shot – Codral messes with your brain

Anyway this is the food blog, so back to the soup

This is a pretty healthy and tasty way to up your vitamins and warm the cockles

I guess if you wanted it even healthier you could use vegetable stock and no spec…but really, why would you do that?!

Ingredients:

1x cup red lentils

2x tbs extra virgin olive oil

1x med brown onion

1x leek

1x med carrot

1x med potato

2x sticks celery

2x cloves garlic

3x cups consommé chicken stock

1x cup water

2x tbs chopped continental parsley

2x tbs fresh coriander chopped

125g speck (the soup still tastes ok if you don’t add this)

Natural yoghurt to serve

 

Method:

Wash lentils and remove any discoloured

Dice all vegetables, be sure to wash out the leeks

Add speck, onion, and garlic to medium to hot pan, cook for 2-3 minutes (make sure you render the fat in the spec or it will be chewy)

Add potato, leek, carrot, and celery, and cook for another 5-7 minutes – add more oil if need be

Add lentils, cook for about a minute

Add stock and water

Bring to boil, then simmer for 20-25mins until lentils are cooked

Stir in parsley and coriander

Season to taste and add yoghurt

Pita Bread:

Pre-heat oven to 250 degrees (482F)

Brush the bread with extra virgin olive oil

Lightly cover with chili powder and grated Parmigiano Reggiano

Cook in oven for 4-5 minutes

Remove and cover with handful of torn coriander leaves

Total time: about an hour

Feeds: 4

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