Lentils, Potato and Greens in Broth

This is not my recipe, but I am recording here because I make it a lot, and I don’t think the person who first cooked it for me, Rachel Roddy, has written it down in precisely this form. Today when I had it for lunch the soup was so affecting that I almost wept while eating. Perhaps because it was the first time I’d had it since last winter, when I didn’t yet know what this year would bring.

Serves two

200g Puy lentils or similar small brown lentils
2 potatoes, scrubbed or peeled and cubed
2 garlic cloves, peeled
2 small dried chillies
1 small bay leaf
a small bunch of greens roughly chopped (bitter greens or spinach or chard or whatever you have)

To serve:
extra virgin olive oil
parmesan cheese

How to make:
Put the lentils a saucepan and cover with water, so the water is 3-4 inches above the level of the lentils. Add the garlic, chilli and bay leaf to the water. Simmer until the lentils are almost cooked. Then season well with salt. Add in the cubed potatoes and simmer again until tender. Just before serving, add in some roughly chopped greens (I prefer bitter ones if available, otherwise, anything, chard, kale, spinach etc) and cook until tender. Check seasoning, and add more salt if desired.

Ladle into bowls. Top with olive oil and if you fancy, grated cheese. Today I had a tablespoon of ricotta cheese that needed finishing, so added that too.


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