Lentil, Lemon & Mint Soup
Lentil, Lemon & Mint Soup
Inspired by Nigel Slater, this is both hearty and cleansing at the same time and builds anticipation as it bubbles away. I’ve made it multiple ways, but this way works well with some bacon, left over ham or a ham hock if you prefer. In my family we now often cook this after Christmas using the turkey stock. It represents a nourishing end to the festivities and a return to more simple pleasures. Generally, lentils can cook for a shorter or longer time depending on your preference for texture.
Servings
4
Prep time
Cook time
Recipe
Dairy Free, Gluten Gree
Ingredients
- 1 ham hock or 150g pancetta or bacon, diced, optional
- 2 tbsp olive oil or animal fat 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, crushed
- 200g brown or green lentils, rinsed
- 1.5L chicken or vegetable stock
- 1 bay leaf
- 1 sprig each rosemary & thyme 1 lemon, halved
- 2 handfuls greens (spinach, kale or silver beet), chopped
- Small handful mint leaves, chopped
- Juice ½ lemon
- Sea salt & freshly ground black pepper
Method
- If using ham hock, preheat oven to 200°C and roast hock for 20 mins first to develop flavour. Alternatively, you can put it in a pot of water and simmer gently for 30-60 mins and reserve this water for the soup.
- Heat oil or fat in a large, heavy-based pot over medium heat. If using pancetta, add it now, then onion, carrots and celery. Cook gently for 10 mins until softened, adding garlic towards the end and stirring regularly.
- Add lentils and stir through all vegetables and oil.
- Pour in stock and add bay leaf, herbs and lemon halves. If using ham hock, add it now.
- Bring to a boil, then reduce heat and simmer for at least 30-40 mins for lentils alone, or 60 mins if using ham hock, until lentils are tender and hock meat is falling off the bone.
- If using ham hock, remove from pot, shred meat and discard bone, then return meat to pot. Finally, stir through greens, mint and lemon juice. Season to taste and add more lemon and mint if needed.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
