Bonfire banquet: Easy spicy lentil soup, two ways
SERVES 6
2 tbsp extra virgin olive oil
about 300g leeks (trimmed weight) halved and thinly sliced
about 250g carrots (trimmed weight) halved and thinly sliced
1 celery heart trimmed and thinly sliced
1 heaped tbsp finely chopped fresh ginger root
1 heaped tsp finely chopped medium-hot red chilli
4 garlic cloves peeled and finely chopped
2 x 250g packets of cooked puy lentils (for example Merchant Gourmet brand)
2 tbsp cider vinegar
1 litre vegetable stock
sea salt
4 heaped tbsp coarsely chopped flat-leaf parsley
★ Heat the olive oil in a large saucepan over a medium heat, add the leeks, carrots, celery, ginger and chilli and fry for about 10 minutes until softened and starting to colour, then add the garlic and cook for a few minutes longer. Stir in the lentils, add the cider vinegar and stock.
★ Bring to the boil and simmer for 8 minutes or until the vegetables are tender. Purée a third of the soup in a food processor, stir this back in with the rest of the soup, season with salt and add 4 tablespoons of parsley.
WITH HAM HOCK Have ready 120g pulled ham hock or finely sliced lean ham. Serve the soup with a pile of ham in the centre and parsley scattered over.
MAKE IT VEGAN Replace the ham with thinly sliced artichoke hearts in oil.