The Cordony Kitchen’s exclusive recipe for Cobram Estate
Lentil Soup with Broccoli and Cauliflower.
Cook time: 15 mins | Prep time: 10 mins | Serves: 4-6
Ingredients.
2 cups red lentils
1.5 litres (6 cups) vegetable broth, can use chicken broth
2 garlic cloves, minced
1 tablespoon cumin powder
1 small broccoli, shred fine
1/4 cauliflower head, shred fine.
100g baby spinach
50g butter or plant-based butter
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Serve with
Chilli flakes or chilli olive oil, Cobram Estate
Baby kale leaves, optional
Method.
1. In a large 26cm saucepan add the lentils, broth, garlic and cumin. Bring to a light simmer and simmer for 15 minutes.
2. Turn the heat off and stir in the broccoli, cauliflower, baby spinach, butter, salt, pepper and olive oil.
3. Place the lid on and sit on the stovetop (with no heat on) for 5 minutes.
4. Serve with chilli oil and baby kale leaves.
We have been serving this with pan-fried chicken thigh fillets, thinly sliced on top. Also, delicious on its own.
Enjoy! Amanda x
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