Name: Lentil and speck soup with beetroot slaw
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 - 6
Ingredients: 2 tbsp olive oil; 2 celery stalks, finely chopped; 1 carrot, finely chopped; 1 Spanish onion, finely chopped; 2 garlic cloves, finely chopped; 100 gm speck or smoky bacon, diced; 200 gm canned chopped tomatoes; 1.5 litres (6 cups) chicken stock; 350 gm small green or black lentils; 3 thyme sprigs; 1 fresh bay leaf; 1 cup coarsely chopped flat-leaf parsley, plus extra to serve; Beetroot slaw; 3 beetroot, trimmed; ¼ Spanish onion, finely grated; 1 garlic clove, finely grated; 2 tbsp olive oil; 2 tbsp red wine vinegar, or to taste; ½ tsp dry-roasted caraway seeds (see note)

Lentil and speck soup with beetroot slaw

A fresh slaw of beetroot and Spanish onion brings welcome lift to this lentil soup.

Serves 4 - 6

Prep

30M

Cook

1H 10M

Total

1H 40M

It may seem unusual to top a hot soup with a cool slaw, but we love how the earthy lentils get a burst of freshness and texture from the beetroot. Together they make these bowls meals in themselves.

Ingredients

2 tbsp olive oil

2 celery stalks, finely chopped

1 carrot, finely chopped

1 Spanish onion, finely chopped

2 garlic cloves, finely chopped

100 gm speck or smoky bacon, diced

200 gm canned chopped tomatoes

1.5 litres (6 cups) chicken stock

350 gm small green or black lentils

3 thyme sprigs

1 fresh bay leaf

1 cup coarsely chopped flat-leaf parsley, plus extra to serve

Beetroot slaw

3 beetroot, trimmed

¼ Spanish onion, finely grated

1 garlic clove, finely grated

2 tbsp olive oil

2 tbsp red wine vinegar, or to taste

½ tsp dry-roasted caraway seeds (see note)

Method

1. Preheat oven to 200C. For the slaw, place 2 beetroot in a small roasting pan, add enough water to cover base of pan, cover with foil and roast until beetroot are tender when pierced with a skewer (50 minutes to 1 hour). Cool, then peel and coarsely grate into a bowl. Peel remaining beetroot, cut into julienne and add to bowl with remaining ingredients. Season and toss well.

2.Meanwhile, heat oil in a large saucepan over medium-high heat, add celery, carrot, onion and garlic and sauté until tender (5-6 minutes). Stir in speck, fry until fat begins to render (3-4 minutes), then add tomato and cook until beginning to darken (3-4 minutes). Add stock, lentils, thyme and bay leaf, bring to a simmer, half-cover with a lid, and cook until lentils are tender (40-45 minutes).

3.Pulse the soup to a coarse purée with a hand-held blender, leaving plenty of lentils whole. Stir in parsley, season generously to taste and serve hot topped with beetroot slaw and extra parsley.

To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they’re fragrant. The cooking time varies depending on the spices used.
Drink Suggestion: Silky pinot noir. Drink suggestion by Max Allen.
Notes