This is the kind of soup that is also a meal. As with other chunky soups it’s worth taking the trouble to cut the vegetables small and neatly.
75g red lentils
75g Puy lentils (or other green speckled lentils)
150g potato, in ½cm dice
1.25 litres water
2tbs olive oil
150g red onion, diced finely
4 sticks celery, halved lengthways and then finely chopped
150g carrots, peeled and finely diced
1 red chilli, deseeded and finely chopped
4cm fresh ginger, peeled and finely chopped or grated
3 cloves garlic, crushed
500g packet passata
2tsp light muscovado sugar
1tbs soy sauce
1tsp white wine vinegar
250ml pack coconut cream
200g spring greens or cavolo nero, very finely shredded
Put both kinds of lentils and the potatoes in a pan with the water. Bring to the boil, then reduce the heat and simmer with the lid on for about 25 minutes until the Puy lentils are tender (the red lentils and the potatoes will also then be soft).
Meanwhile, put the olive oil into another (large) saucepan, and add the red onions, celery, carrots and salt, and cook on a medium heat. After five minutes add the chilli, garlic and ginger. Continue cooking for a further 10 minutes or so, stirring occasionally, until the vegetables are tender.
Add all the remaining ingredients, including the lentil/potato mixture (with cooking water), and bring back to the boil. Reduce the heat and simmer for about five minutes until the spring greens are tender.
Check the consistency of the soup and add more water if necessary. Season with salt, black pepper and more tamari (soy sauce) or balsamic vinegar if it needs it.
Recipe taken from Bill’s Kitchen. Photography by Jay Watson