Hearty soups are a great way of getting plenty of veg into a meal. Serve with grilled bread spread with soft feta and roasted tomatoes to make a more substantial offering.
Serves: 4
INGREDIENTS
1 cup puy lentils, rinsed and drained
3 tablespoons olive oil, plus extra to drizzle
1 onion, sliced
1 carrot, peeled and diced
2 cloves garlic, crushed
1 teaspoon fennel seeds
2 teaspoons finely chopped rosemary
600 grams pumpkin, peeled and diced
400 gram tin whole cherry tomatoes in juice
4 cups vegetable stock
2 big handfuls of silverbeet, kale or spinach, shredded
parmesan, for grating
sea salt and ground pepper
METHOD
Cook the lentils in plenty of water for about 20 minutes or until al dente. Drain and rinse in cold water then drain again.
Heat the oil in a large saucepan. Add the onion, carrot, garlic, fennel seeds, rosemary and the pumpkin. Season well, then cover and cook gently for 10 minutes, stirring occasionally. Add the tomatoes and stock and simmer for 20 minutes. Add the greens and stir to wilt.
To serve: Divide the lentils between serving bowls and pour over the hot soup. Top with shaved parmesan and a drizzle of olive oil.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.