An underused vegetable that originates in Central America is the chayote known as centinaria here and it is being cultivated locally. It is so versatile, just like a chameleon as it changes its flavor and appearance to fit into nearly every dish. I wonder why it is a back seat vegetable, it deserve a popemobile!
This soup is delicious, great texture and you will need:
1 Onion, finely chopped
100g orange lentils
1 Chayote/Centinarja (grated)
1 giant clove garlic or 3 small (grated)
4 tablespoons fresh mint chopped (keep 2 for garnish)
1/4 teaspoon dried mint
1 stock cube
Salt and Pepper to season
2 Litres water
a drizzle of olive oil
Top with: Grated mature Maltese gbejna
Place the stock cube, garlic and onion in a pot of water on moderate heat with the lentils. Add the grated chayote, the dried mint and half of the fresh mint. Bring to a boil. Lower the heat and leave to simmer for 35 minutes. Season with salt and pepper as desiger. Turn off heat and allow to cool.
Use a hand blender. Do not overblend as one of the good things about this soup is the difference in textures. Pulse the hand blender a few times. Stir and add the rest of the chopped up mint.
Reheat to serve. Garnish with mint and some grated hard cheese (I use local gbejna).
Saxa Salt and Oxo Stock Pots and Cubes by Premier Foods at George Borg Ltd
Filippo Berio Extra Virgin Olive oil by Rimus Group
Lentils, dried hers and spices by Good Earth Distributors Ltd
Fresh Vegetables from Big Fresh Mosta and Oscar’s Fruit and Vegetables Paola, Barbuto [Organic]
Prestige cookware and kitchenware Telephone 79415384