ELLA MITTAS’ GREEK LENTIL SOUP

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ingredients

3 tbsp olive oil

2 brown onions, finely chopped

2 garlic cloves, thinly sliced

2 cups coarsely grated Kent pumpkin

3 celery sticks, leaves attached, roughly chopped

1 tsp curry powder

½ tsp ground cumin

½ tsp ground coriander

3 tbsp tomato paste

400 g can diced tomatoes

3 cups (750 ml) chicken stock

1 cup green lentils

1 cup red lentils

3 cups (750 ml) water

1 lemon, cut into wedges

¼ cup roughly chopped flat-leaf parsley, plus extra to serve

1 cup Greek-style yoghurt

1 garlic clove, minced

Olives, to serve

method

Heat the oil in a large, heavy-based saucepan. Add the onions and a pinch of salt and cook, stirring, for 15 minutes, or until golden-brown.

Add the garlic to the onions and cook for 1 minute, then add the pumpkin, celery and ground spices. Cook, stirring, for 10 minutes, or until the vegetables soften.

Add the tomato paste to the pan and cook for 1 minute, then add the tomatoes, chicken stock, lentils and water.

Bring to a boil, then reduce to a simmer. Cook until the lentils are cooked through, adding a splash of water to the pan during the cooking process, if needed.

Once the lentils are cooked through, season to taste with salt and pepper.

Add a squeeze of lemon juice and stir through the parsley.

While the soup simmers, combine the Greek-style yoghurt with the garlic in a small bowl.

When the soup is ready, ladle into serving bowls and top with a dollop of the garlic yoghurt.

Sprinkle with extra parsley and serve with mixed olives on the side.

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