Lentil and speck soup with beetroot slaw


It may seem unusual to top a hot soup with a cool slaw, but we love how the earthy lentils get a burst of freshness and texture from the beetroot. Together they make these bowls meals in themselves.

You'll need

2 tbsp olive oil 2 celery stalks, finely chopped 1 carrot, finely chopped 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 100 gm speck or smoky bacon, diced 200 gm canned chopped tomatoes 1.5 litres (6 cups) chicken stock 350 gm small green or black lentils 3 thyme sprigs 1 fresh bay leaf 1 cup coarsely chopped flat-leaf parsley, plus extra to serve   Beetroot slaw 3 beetroot, trimmed ¼ Spanish onion, finely grated 1 garlic clove, finely grated 2 tbsp olive oil 2 tbsp red wine vinegar, or to taste ½ tsp dry-roasted caraway seeds (see note)

Method

  • 01
  • Preheat oven to 200C. For the slaw, place 2 beetroot in a small roasting pan, add enough water to cover base of pan, cover with foil and roast until beetroot are tender when pierced with a skewer (50 minutes to 1 hour). Cool, then peel and coarsely grate into a bowl. Peel remaining beetroot, cut into julienne and add to bowl with remaining ingredients. Season and toss well.
  • 02
  • Meanwhile, heat oil in a large saucepan over medium-high heat, add celery, carrot, onion and garlic and sauté until tender (5-6 minutes). Stir in speck, fry until fat begins to render (3-4 minutes), then add tomato and cook until beginning to darken (3-4 minutes). Add stock, lentils, thyme and bay leaf, bring to a simmer, half-cover with a lid, and cook until lentils are tender (40-45 minutes).
  • 03
  • Pulse the soup to a coarse purée with a hand-held blender, leaving plenty of lentils whole. Stir in parsley, season generously to taste and serve hot topped with beetroot slaw and extra parsley.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Additional Notes

To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they're fragrant. The cooking time varies depending on the spices used.

Drink Suggestion

Silky pinot noir

Featured in

July 2017

You might also like...

Summer soups

recipes

Roast garlic and potato soup with caviar and herb toast

Spicy soups from around the world

recipes

Chicken and egg noodle soup with ginger and chilli

Warming broth recipes

recipes

Mushroom and thyme soup with Roquefort croutons

Winter's 20 most popular recipes

recipes

Spiced pumpkin soup with onion bhajis and curry leaves

Smoky recipes

recipes

Sausage, cavolo nero and chickpea minestrone

Spicy soups from around the world

recipes

Fennel and leek soup with four spice

Warming broth recipes

recipes

Shobosho's chicken and prawn wontons, chicken dashi and Chinese broccoli

Winter's 20 most popular recipes

recipes

conversion tool