Recent times have shown how adversity can bring people together, you recognise you are stronger than you thought you were and from the murky depths you found yourself in, you re-emerge feeling like someone new, a better version of the one who came before.
It has been a dark journey, interspersed with moments of delight, quiet contemplation and learning. It is one journey which I cannot imagine myself not having as part of my life. It is part of who I am, it has shaped me.
This has prompted me to take everything back to basics, to crave simplicity, clean lines and tastes. To start from scratch with solid, plain ingredients.
This soup is all of those things. The first time I made it, I fell in love with it. The texture of the different ingredients, the clean yet comforting taste, the subtlety of it all. It’s all there. It is where I am at now.
Lemon & Spinach Lentil Soup
Slightly adapted from Cook in Boots by Ravinder Bhogal
225g split red lentils
1.5 litres of water
1 knob unsalted butter
Sea salt & ground black pepper for seasoning
2 tbsp olive oil
1 onion, chopped
4 garlic gloves, chopped
Zest & juice of 1 lemon
150g baby leaf spinach
Rinse the lentil until the water runs clear, then put in saucepan with the cold water, butter and the seasoning (be generous). Bring to the boil, cover the pan and cook the lentils for about 20 minutes. You might find foam from the lentils comes to the surface, this is normal, just scoop it out.
Heat olive in a frying pan and cook onion and garlic until soft. Add the lemon zest, cook for a further minute, then set aside.
Once the lentils are tender, put the onions & garlic in the pan and add the spinach. Add the lemon juice and take off the heat.