Lentil, fennel and parmesan ‘stoup’
Simple Too, p. 63
Technically, a ‘stoup’ is a basin for holy water for Catholic worshippers to dip their fingers in before crossing themselves. In the test kitchen it’s what we call a dish when we don’t know if it’s a ‘soup’ or a ‘stew’. Either way, this is hearty and comforting, frugal and delicious. It’s quick enough to be whipped up when soup is calling, but can also be batch made when a Sunday afternoon window opens. Serve as is or alongside chunks of bread for dunking. Finger dipping optional.
Ingredients
- 80ml olive oil
- 1 large onion, finely chopped (220g)
- 1 large fennel bulb, trimmed and cut into ½cm dice (200g)
- 4 garlic cloves, crushed
- 1 tsp fennel seeds, lightly crushed
- 5 oregano sprigs
- 2 tbsp tomato paste
- 1 litre chicken or vegetable stock
- 300g puy lentils, rinsed and drained
- 20g piece of parmesan or rind, plus 50g finely grated, to serve
- ¼ tsp chilli flakes
- Fine sea salt and black pepper
- Tomato salsa
- 360g cherry tomatoes
- 60ml olive oil
- 15g oregano leaves
Capture the full recipe from the book
Open Simple Too at page 63 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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