Vegetable and lentil soup with sherried onions recipe

By Peter Gordon

Serves 4-6
Takes 10 minutes to make and 30-35 minutes to cook
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Rating

This simple soup works well because of its various components, from the sherried onions through to the mint and yogurt.

Vegetable and lentil soup with sherried onions

Ingredients

1 tbsp olive oil
3 red onions, thinly sliced
2 tbsp sherry vinegar
½ tsp cumin seeds
2 bay leaves
1 tbsp chopped fresh rosemary
½ tsp smoked paprika
150g Puy lentils, rinsed
1 small leek, thinly sliced and rinsed
1 parsnip, cut into small dice
1 litre vegetable stock
½ head broccoli, shredded
2 courgettes, sliced into 5mm discs
Large handful fresh parsley leaves
Handful fresh mint leaves, torn
100g thick Greek-style yogurt

Method

1. Heat the oil in a medium pan and sauté the onions for 10 minutes. Put half in a bowl, then add the vinegar and cumin to the onions in the pan. Cook over a high heat, stirring, to evaporate the vinegar, then transfer to another bowl and set aside.
2. Return the other onions to the pan with the bay leaves, rosemary, paprika, lentils, leek, parsnip and stock. Boil, cover and simmer for 15-20 minutes, until the lentils are just cooked. Add the broccoli and courgettes. Cook for 90 seconds more, then mix in the parsley and season.
3. Ladle into bowls, scatter with the mint and sherried onions and finish with a dollop of yogurt.

Nutritional info

Per serving (based on 6): 190kcals, 7g fat (1.8g saturated), 10.5g protein, 22.7g carbs, 6.7g sugar, 0.3g salt

Chef's tip

FREEZE: at the end of step 2 for 3 months. Defrost and finish the recipe.

Wine Recommendation

Try a nutty amontillado sherry or, to be a true health-seeker, go for a green tea with this.

Comments

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petesjoy

March 15

Was OK, but not yummy enough for me to file it as a keeper. I didn't have any sherry vinegar, but red wine vinegar with a bit of caster sugar will do the trick. I don't think 1L of veg stock is enough though; I doubled the amount.