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Winter Vegetable Soup With Split Red Lentils

Winter Vegetable Soup With Split Red Lentils

INGREDIENTS

  •  2 tablespoons extra virgin olive oil
  •  1 large yellow onion, diced
  •  3 celery stalks, diced
  •  3 medium carrots, trimmed, peeled, and diced
  •  2 medium zucchini, ends trimmed and chopped into 2cm chunks
  •  3 potatoes, scrubbed and chopped into 2cm cubes
  •  2cm cup split red lentils
  •  1 cup canned chopped tomatoes (with their juices)
  •  2 pieces of parmigiano-reggiano rind
  •  2 dried bay leaves
  •  3-4 sprigs of fresh thyme
  •  5 cups chicken stock
  •  1 teaspoon kosher sea salt, plus more
  •  freshly ground black pepper
  •  2-3 cups finely sliced savoy cabbage, reserved for later
  •  Extra virgin olive oil, for drizzling
  •  Freshly chopped flat-leaf parsley (or basil), for garnishing
  •  Freshly grated parmigiano-reggiano cheese, for garnishing

DIRECTIONS

  1. If you own a stovetop-safe slow cooker insert: Heat the olive oil in the insert over medium heat on the stove. Add the onion and celery and saute until tender, 5 to 7 minutes, before transferring to the slow cooker and continuing with the instructions below.
  2. If you do not own a slow cooker with a stovetop-safe insert (or wish to skip step one): Place the insert on the slow-cooker base (this recipe will fit a 3.7l capacity slow cooker). Add the olive oil, onion, celery, carrot, zucchini, potatoes, split red lentils, chopped tomatoes, parmigiano rind, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir together. Cook on high heat for 4-6 hours, or until the red lentils are tender (or alternatively, cook on low heat for 8-10 hours).
  3. In the last hour of cook time (or 2 hours, if you are cooking over low heat), add the thinly sliced cabbage. Remove and discard the dried bay leaves and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most likely need to be liberal on the salt for this soup!
  4. Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and freshly grated parmigiano-reggiano.

Original recipe from A Beautiful Plate.

Roasted Leg of Lamb

Roasted Leg of Lamb

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

 

INGREDIENTS:

  • 1 (2 to 3 kg) trimmed bone-in leg of lamb
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  •  1 tablespoon Dijon mustard
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper

DIRECTIONS:

  1. Preheat oven to 180 degrees Celsius. Line a roasting pan with aluminum foil.
  2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
  3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
  4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
  5. Place into oven and roast until it reaches an internal temperature of 60 degrees Celsius for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
  6. Serve immediately with mini hasselback potatoes.

Original recipe from Damn Delicious