- serves 4 people
- preparation 15 minutes
- cooking 1:10 hour
- difficulty Easy level
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 carrot, dice
- 2 stalks celery, diced
- 250 g speck, diced
- 1 bay leaf
- 3 sprigs thyme
- ½ cup Puy lentils, rinsed
- 450 g mixed mushrooms, roughly chopped
- 1 tbsp porcini mushrooms, rehydrated in water
- 1.5 L chicken stock
- 1 bunch English spinach, shredded
- 1 tsp fresh lemon juice
- Salt and pepper
- Pouring cream, to serve
- pinch of nutmeg to garnish
Instructions
- Heat the oil in a large saucepan and sweat off the onion, carrot, celery, speck, bay leaf and thyme for 10 minutes or until very soft.
- Add the lentils, mushrooms and stock and bring to the boil. Turn the heat down and place a lid on top and cook very gently for 1 hour.
- Once cooked remove the thyme and bay leaf, add the spinach and lemon juice and season to taste.
- Blend the soup so half of it becomes smooth and there is still some texture to it.
- Serve with a drizzle of cream and a pinch of nutmeg.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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