This is good way to use up left over vegetables, though most of these vegetables keep well anyway. This has classic French flavours and I think is better the next day or one after as the flavours meld. I made this on Monday night when I was making dinner which was oven based. It was so nice to have dinner all sorted on Wednesday and all I did was whip up some toasties. Be generous with the olive oil at the beginning, this carries the flavour of all the vegetables and brings it together. Also fat is flavour!
1 onion or 5 baby leeks
4 garlic, sliced
2 carrots,peeled and diced (size of a dice)
4-6 T olive oil
4-6 sprigs fresh thyme leaves picked
2 sticks celery
500-600g root vege – I used celeriac trim, pumpkin, parsnips but kumara, potatoes will work too. Anything starchy
1 tin tomatoes
1 tin brown lentils or 1.5 cups cooked, drained and rinsed
6-8 cups vege stock
Salt and pepper
Heat the oil in a large pot and add in the onions and garlic. Let them do their thing while you chop everything else up and just add them in as you do so. Add in the thyme leaves and then sweat for 10 minutes or so or until the vegetables start to get a little soft. This creates a lovely flavour base.
Add in the tomatoes, lentils and 6 cups of the stock. Give it a season and add the bay leaf. Bring to a simmer and cook for about 45-60 minutes. Remove a cup or two of the soup and blend until smooth and add it back in. You can also do a couple of blitzes with a stick blender. Add more stock if need to reach the consistency you like.
Season to taste and add some chopped fresh parsley of you have it. I wilted in some greens one time too.
Serve with toasties, or an egg on top or I quite like grated cheddar. Yum.
Broccoli and cheddar toasties
Mum used to make a similar style toastie to this when I was growing up. She wouldn’t put broccoli in them though as she can’t stand it!
1 cup grated cheddar
1 cup grated broccoli - cauliflower is also great here
1 T chutney
half and onion, finely chopped
Optional extra, chopped herbs, mustard. Bacon or chorizo would be great added in too
Mix everything together. Season. Spread generously on pieces of bread. I used a random selection of nearly stale sourdough, vogels and some gf bread for Keeley. Bake at 185 for 15-20 minutes or until golden.