Continuing on the theme of lasts weeks post I wanted to show you a recipe that incorporates garlic confit.
So who has made it yet? Be honest!
Basically garlic confit is great in soups, stews, broths and pastas. It adds warmth, flavour and many delicious notes to a dish.
You will wonder how on earth you survived without it until now.
The soup I wanted to show you I’ve made a few times since my discovery of garlic confit. It takes minutes to prepare and is addictively delicious. The brown lentils I use are the ones in glass jars, as I just think they taste a whole lot better. If you can only find the tinned ones then absolutely use those – it will still taste great.
I love soups whatever the weather but I know that it is not customary to eat hot soups in hot weather here in the UK. In India it is quite different and hot soups are eaten even in 35 degrees heat. This recipe does have autumnal tones and I think that it will appeal to a wide audience as the days get cooler – at least I hope so.
Brown Lentil, Smoked Sweet Paprika and Parsley Soup
3 tbsp oil from the garlic confit
8 confit garlic cloves
1 small white onion, finely chopped
2 medium tomatoes, finely chopped
1/2 tsp smoked sweet paprika
400g brown lentils
1 tbsp tomato puree
800ml of stock – vegetable or chicken
salt to taste
2 tbsp fresh flat leaf parsley chopped
juice of half a lemon
- In a large deep pan – I love to use my Le Creuset pot – add the garlic confit oil, along with 8 garlic confit cloves. Allow to heat up and then add onion and allow to soften.
- Add the tomatoes and smoked sweet paprika to the onion and garlic confit.
- When the tomatoes have softened, add the brown lentils and the tomato puree followed by the stock.
- Allow to come to the boil and then simmer gently for 10 minutes. Add salt to taste and then add the fresh flat leaf parsley and lemon juice.
- Serve immediately with some crusty bread.