Recipes -


Olive oil
1 large carrot, finely diced
1 small brown onion, finely diced
2 celery stalks, finely diced
1 garlic clove, finely chopped
110g tomato paste (if you don’t have this readily available you can use 2 fresh tomatoes diced)
400g (2 cups) dry green, brown or black lentils rinsed or 2 tins of brown lentils
2 bay leaves
2 litres of chicken or vegetable stock
2 Tbsp red wine vinegar
Salt and pepper

Feta roasted cauliflower with walnuts:
½ cauliflower head around 500g, chopped into bite-sized pieces
Extra virgin olive oil
½ tsp dried oregano
Small pinch of red chilli flakes
140g feta, crumbled
½ cup walnuts, roughly chopped
Handful of flat leaf parsley, roughly chopped
Salt and black pepper

Preheat oven to 220 degrees.

Prepare the feta roasted cauliflower first. Place cauliflower in a roasting tray and drizzle with olive oil and season with salt and pepper. Add oregano, chilli flakes and feta and toss to combine. Roast for 10 minutes and then remove from the oven, add the walnuts and toss everything together. Roast for a further 7-8 minutes until the cauliflower is golden and the walnuts are crispy. Add the parsley and toss to combine.

Place a large casserole dish or saucepan over a medium heat. Drizzle with olive oil and add the carrot, onion and celery. Cook for 5-8 minutes or until vegetables are starting to caramelise. Add the garlic and cook for another minute. Finally, stir the tomato paste through the vegetables and fry for another 2 minutes.

Add the lentils, bay leaves and stock to the vegetable and tomato mixture. Cover and simmer over a low heat for about 20 minutes (or until soft) if using dry lentils, or 10 minutes if using tinned lentils. Finish with red wine vinegar and season well with salt and pepper. To serve, ladle into bowls and top with oodles of the roasted cauliflower mix.

This soup is great to eat on the day but even better if left overnight.