Advertisement
Home Mains

Lentil and speck soup with beetroot slaw

A fresh slaw of beetroot and Spanish onion brings welcome lift to this lentil soup.
Lentil and speck soup with beetroot slawWilliam Meppem
4 - 6
30M
1H 10M
1H 40M

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.

Ingredients

Beetroot slaw

Method

1. 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.
2.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).
3.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.

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. Drink suggestion by Max Allen.

Notes

Related stories


Advertisement
Advertisement