A light lunch today and mum’s delcious recipe of fresh pumkin, orange lentils and a bit of grated orange to finish off with such a good result. It is gluten free, egg free, has no added fat and if you leave the fresh goats’ cheese out, it can also be dairy free. Quick and easy, all in one method plus the blending to make a smooth consistency with a hint of texture. You will need:
1kg pumpkin, peeled and chopped
200g orange lentils
1 onion roughly chopped
2 garlic cloves, as they are
Add a vegetable stock cube if required
Grated rind of 1/4 orange
Sea salt and pepper freshly ground pepper
optional fresh goats cheeselet
optional sage leaves, if you prefer or they are not available use parsley
Immerse the onion, garlic, pumpkin and lentils in water and bring to boil. leave to simmer on a gentle boil on low heat for 40 minutes.
Turn off heat and allow to cool slightly.
Add the grated rind of 1/4 orange
I use a hand blender and whizz it until the soup has a consistent appearance.
Season with sea salt and freshly ground pepper.
Reheat when ready for use.
Drop individual goats cheeses just before serving. This is optional and it is still delicious without.
I garnished with the flowers of sage that are at the prime of their cycle at the moment. Used sparingly, these are wonderfully delicious.
Edible flowers are underused. They have been around forever and in the Old Testament we see a reference made to a bitter herb referring to dandelion, the Romans loved rose petals in their food, the Greeks served glasses of wine with floating violets and the Ottamans used edible flowers in most of their desserts and main courses.
These sage leaves are full of flavour and turn a dish to have the wow factor ! They taste of a mild sage, no flowery taste or stromg flavors and unlike the leaves, much milder….
This week’s paper