This is a recipe from the 2010 Melbourne Grammar School FOG Community Cookbook. The hard copy version of this book is not available for purchase.
A great Melbourne winter warmer to have on standby, especially coming in from weekend sports! Liz Martin
Preparation: 15 minutes
Cooking time: 1 hour (or 3 hours in a slow cooker)
2 cups red whole lentils, soaked minimum 6 hours
1 large onion, chopped finely
1 leek, sliced and finely chopped
1 clove garlic, crushed (optional)
1 small sweet potato, finely diced
1 large carrot, finely diced
1 stalk of celery, finely sliced
1 teaspoon fennel seeds
1 bay leaf
1/2 teaspoon sweet paprika
salt/tamari to taste
extra virgin olive oil for serving
Heat a large heavy based saucepan and sauté the onion and leek in a generous amount of olive oil for approximately 10 minutes.
Add the garlic, fennel seeds and paprika and continue sautéing for a further 5 minutes. Add the sweet potato, carrot and celery and continue cooking on medium heat for around 5 minutes.
Add the lentils and bay leaf and cover generously with water. Bring to the boil, reduce heat and simmer for approximately 45 minutes. Top up water levels if necessary.
Lentils are cooked through if they are tender and not firm in centre. Add salt/tamari towards the end of the cooking time. Pour into bowls and drizzle with extra virgin olive. Serve with a few shavings of parmesan if desired.
Tips: After sweet potato, carrot and celery have been added, all ingredients can be transferred into a slow cooker and left cooking on low for about 3 hours.