How to Make Spicy Portuguese Potatoes – Authentic Cebolada Style

 

One country which was on my bucket list to visit when I lived in England was Portugal.  Many people used to fly over to Portugal, to the Algarve, to go on holiday.  I just never got around to it.

One of the things I have always enjoyed most about visiting other countries is eating the cuisine. I love Portuguese Custard Tarts  and Peri Peri Chicken like you get at Nando's, so when I saw this recipe for Portuguese Potatoes on a blog called Fed By Sab the other day, I knew I had to try them!

 

 

I love potatoes. They are my favorite vegetable, and I am always keen to try them any which way that I can. This recipe looked really simply and used humble ingredients. IN other words, it was right up my alley. Not only that, but it was another opportunity to try/taste a dish from another country.

Yes, I am a culinary tourist, and love being such.

It was really easy to make, and while I didn't exactly have everything authentically needed to make the dish, I was able to approximate and substitute to the point where I felt that what I had cooked was close to the original in both looks and flavor.

I did cut the recipe in half, which still gave me a nice portion. I can tell you that the leftovers tasted even better when reheated the day after!  Bonus!

I enjoyed these as a side with some cooked chicken and some salad. It was a really delicious meal!

 

INGREDIENTS NEEDED

TO MAKE

SPICY PORTUGUESE POTATOES

For the most part these are really simple and adaptable ingredients.

• 3/4 to 1 pound (340-453g) of potatoes, peeled and cut into large chunks
• 2 large onions, peeled and sliced
• 3 cloves of garlic, peeled and sliced thinly
• 2 TBS Pimenta Molda (Portuguese hot pepper sauce, or your favorite hot pepper sauce)
• 1/4 cup (60ml) dry white wine
• 1 TBS paprika
• 1/2 tsp of salt, or to taste
• 2 TBS olive oil
• 2 TBS chopped fresh parsley

 

Peel off, remove and dig out any eyes or black spots on the potatoes. These will show up on the cooked potatoes. I used white potatoes, a good all-rounder.  Red potatoes would also work.

I used Vidalia onions as that is what I had in the pantry. They are lovely and sweet.

I confess I had to use crushed jarred organic garlic. It worked fine. I didn't have any fresh garlic in the house.

I used Duck's Crossing Pinot Grigio  This is a Canadian brand of wine and very good to cook with.

I did not have the Portuguese hot sauce and so used a good quality North American one. It worked well. I am not sure where you would buy the Portuguese one where I live. It is a very small and remote area.

I used Hungarian Sweet Paprika. It worked fine.

 

HOW TO MAKE

SPICY PORTUGUESE POTATOES

There are two main elements to this dish.  Boiling the potatoes and making the onion sauce, which you can make while the potatoes are boiling.

1. Peel and cut your potatoes into large chunks. Place into a saucepan of lightly salted water which covers them by at least 2-inches. (I left mine in 2-inch chunks. Use cold water for even cooking.)
2. Bring to the boil on medium-high heat and cook for 10 to 15 minutes until cooked through and fork tender
3. While the potatoes are cooking, add the oil to a skillet over medium heat. Add the onions and garlic and sauté over medium heat until beginning to soften. (Do not let them brown.)
4. Stir in the paprika and salt. Sauté for a minute. add the hot sauce and cook for a further minute.
5. Add the wine and bring to a simmer. Cook until the onions are thoroughly cooked and softened. If the mixture dries out, you can add more wine or water to give you the desired consistency. (I probably added another 1/4 cup (60ml) of wine to the dish before I was done.)
6. Stir in most of the chopped parsley, reserving some to garnish the dish. Taste and adjust seasoning as required. Keep warm.
7. Drain the potatoes and return to the hot pot. Set aside for a few minutes to dry out. (It is important to dry the potatoes out so that they are not soupy. The heat from the pot and turned off burner o a wonderful job with this.)
8. Pour the potatoes onto a heated serving platter. Pour the sauce over top. Garnish with the remaining parsley. (A heated serving dish helps to keep these hot until everyone has been served.)

 

WHAT TO SERVE WITH 

SPICY PORTUGUESE POTATOES

Traditionally these would be served with fish. They have beautiful sardines in Portugal. It would also go very well with poultry, pork or sausages.

HOW TO STORE

LEFTOVER PORTUGUESE POTATOES

As soon as they have cooled down, pop into an airtight covered container and into the refrigerator. They will keep for several days. To reheat, pop into a skillet and heat over medium low heat, stirring occasionally until heated through.

I do not recommend freezing this potato dish.

 

WHAT KIND OF POTATOES 

SHOULD BE USED 

TO MAKE SPICY PORTUGESE POTATOES 

I recommend a good all-purpose potato, one which can be used for any type of dish, and that will hold their shape without falling apart in the boiling process. White potatoes or Yukon Golds are good to use here in North America.  In the U.K. I would use King Edwards or Desiree.

 

A FEW OTHER

POTATO DISHES FOR YOU TO ENJOY

FROM AROUND THE WORLD

If, like me, the potato is your favorite vegetable, you might also like these tasty dishes!

SLOW FRIED LEMON & OREGANO POTATOES -Sliced salad potatoes slowly fried in some olive oil and butter, along with lemon zest, lemon juice, garlic, oregano, salt and black pepper. These are braised at the start until the potatoes are soft, deliciously golden brown and almost jammy. Crisped over high heat and some spinach added and you have a delightfully different potato side dish! Simple and delicious.

BOMBAY POTATOES - An East Indian version of fried potatoes. Delicious and spicy with a bit of heat that you can control by either increasing or lessening the amount of chili powder that you use. A delicious accompaniment to any Indian meal!

TRADITIONAL IRISH CHAMP - Pure and simple comfort food. The Irish really know their potatoes.  Mashed potatoes with warm milk, butter and plenty of spring onions stirred into them. Simply delicious!

 

Pin this recipe to your Potatoe or Side Dish boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

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Yield: serves 2 -3

Author: Marie Rayner

Spicy Portuguese Potatoes

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Boiled potatoes topped with a delicious spicy onion sauce. Simple to make and oh-so-tasty

Ingredients

• 3/4 to 1 pound (340-453g) of potatoes, peeled and cut into large chunks
• 2 large onions, peeled and sliced
• 3 cloves of garlic, peeled and sliced thinly
• 2 TBS Pimenta Molda (Portuguese hot pepper sauce, or your favorite hot pepper sauce)
• 1/4 cup (60ml) dry white wine
• 1 TBS paprika
• 1/2 tsp of salt, or to taste
• 2 TBS olive oil
• 2 TBS chopped fresh parsley

Instructions

1. Peel and cut your potatoes into large chunks. Place into a saucepan of lightly salted water which covers them by at least 2-inches.
2. Bring to the boil on medium-high heat and cook for 10 to 15 minutes until cooked through and fork tender
3. While the potatoes are cooking, add the oil to a skillet over medium heat. Add the onions and garlic and sauté over medium heat until beginning to soften.
4. Stir in the paprika and salt. Sauté for a minute. add the hot sauce and cook for a further minute.
5. Add the wine and bring to a simmer. Cook until the onions are thoroughly cooked and softened. If the mixture dries out, you can add more wine or water to give you the desired consistency.
6. Stir in most of the chopped parsley, reserving some to garnish the dish. Taste and adjust seasoning as required. Keep warm.
7. Drain the potatoes and return to the hot pot. Set aside for a few minutes to dry out.
8. Pour the potatoes onto a heated serving platter. Pour the sauce over top. Garnish with the remaining parsley

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Simple Chicken Valdostana Recipe – A Quick & Easy Italian Classic

 

Today I am sharing a delicious recipe for Valdostana Chicken, which is a chicken dish which originates from the Val d'Aosta region of Italy.  I was drawn to this dish largely due to its simplicity. I find that more and more these days I am opting for things which are simple to cook, and which use simple ingredients.  

It is not that I cannot do complicated. I did plenty of complicated cookery when I worked as a Personal Chef. Now that I am in my older years and retired, not to mention, living on my own, I choose to cook simple and uncomplicated as much as possible. In my opinion, life is too short to get bogged down  when it doesn't need to be.

This is a simple and delicious dish, which uses only a few ingredients. Boneless, skinless chicken breasts, Italian ham, cheese, a bit of chicken stock and some white wine.

 

Thin slices of simply seasoned chicken breast (chicken cutlets) are dusted with flour and browned in a mixture of butter and olive oil, quickly and simply.  The pan is deglazed with bit of white wine and chicken stock, which create a simple sauce.  Finally, they are topped with a thin slice of ham and melty cheese.

It may look and sound fancy, but I can promise you, that it is not a fancy dish at all. It is simple and humble and delicious.

A bit of rice, pasta or potatoes on the side and some veggies or a salad are all you need to complete this simple and incredibly tasty meal. I guarantee once you make this, you will want to add it to your repertoire of favorites! 

Quick, easy, using simple ingredients and deliciously done in 15 minutes. What more could a person want?

 

WHAT YOU NEED

TO MAKE VALDOSTANA CHICKEN

A few simple ingredients. Not a lot really.  I find that these days I prefer recipes which don't require a lot of fancy ingredients. Simple does it for me every time!

• 1 large chicken breast, cut into three cutlets through the middle
• flour to dust as needed
• 3 slices of ham
• 3 slices of Fontina cheese
• 1/4 cup (60ml) chicken stock
• 1/4 cup (60ml) dry white wine
• 1 TBS extra virgin olive oil
• 1/2 TBS butter
• salt and black pepper to taste
• chopped parsley to garnish

  

My chicken breast was quite large. It cut into three pieces quite easily. I think it probably weighed a good 8 ounces. 

I used ordinary deli-ham as they did not have any Italian ham. If you can get it, use prosciutto. 

On this occasion I opted to use extra-virgin olive oil.  I used salted butter as that is all I keep in my kitchen.

 

The original recipe called for the cheese to be grated. I can only get the sliced Fontina here and so used that. You could also use a gruyere cheese, Swiss, or even an edam.  It should be a cheese that has a nice flavor and that melts easily.

My wine was a pinot grigio.  Canadian. Ducks Crossing.

I used Better Than Bullion chicken stock concentrate to make the chicken stock.

 

HOW TO MAKE

VALDOSTANA CHICKEN

Not only is this very simple to make, but it is also very quick.  Make sure you have everything you need measured and ready to go before you begin!

1. If your chicken cutlets are on the thick side, place them into a baggie and pound them until they are a thin, even size. (My breast was very large, so I cut it into three pieces. If it is smaller, you may only be able to cut it into two pieces.)
2. Season them lightly on all sides with some salt and pepper and lightly dust with flour, shaking off any excess. (Be judicious with the salt as ham is salty.)
3. Heat the oil and butter in a skillet over medium heat. Add the pieces of chicken. (Once the butter begins to foam it will be ready to add the meat.)
4. Brown first on one side (about 2-minutes), flip over and brown the other side. (A further 2 minutes.)
5. Add the wine to the skillet. Cook for two to three minutes until it has almost all evaporated. Add the chicken stock. Cook for a further 2 to 3 minutes, shaking the skillet from time to time to mix things up and loosen any brown bits from the base of the pan. (This is called the fond.)
6. Place one ham slice on each cutlet and top with a slice of cheese. (I had to fold the ham and the cheese in half.)
7. Turn the heat down to medium-low and cover the pan. Cook for a further 2 minutes or until the cheese has melted and bubbled up a bit. 
8. Sprinkle with parsley and serve immediately.
9. Drizzle each serving with some of the pan sauce. Delicious!

 

HOW TO CUT 

A

CHICKEN BREAST INTO CUTLETS

Cutting your chicken breasts into thinner cutlets not only makes your chicken go further, but it also ensures a much quicker cook time.  All you need is a steady hand, a good cutting board and a sharp knife.

1. Place the boneless, skinless chicken breast, (Remove the tender and save for another time. It can be frozen.) on a cutting board. Hold the breast flat with the palm of your non-knife hand. Using a sharp knife (I like to use a chef's knife or boning knife), slice the chicken breast horizontally into two even pieces.  Be sure to keep the fingers of the supporting hand raised and out of the path of the knife.

2. Once you have the chicken sliced into fillets, you can place them, one at a time, between two pieces of plastic cling film or wax paper and gently pound them with the flat side of a meat pounder until the pieces are even in thickness.

 

HINTS & TIPS

FOR CHICKEN BREAST PERFECTION

When cooked improperly chicken breast meat can be dry and tough. If you follow my hints and tips, you should be able to produce a piece of chicken that is juicy and tender!  I guarantee!

1.  If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off.  The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories. 

2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.

3.  Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.

4.  Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces.  They will also cook faster this way.

5.  Overcooking.  This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan.  Let them rest, lightly covered for a few minutes and you will achieve perfection. 

 

OTHER CHICKEN BREAST

RECIPES YOU MIGHT ENJOY!

CHICKEN MARGHERITA - A simple, single serving dish made with a baked chicken breast, pesto, cherry tomatoes, and melted mozzarella cheese. It is finished with a lemon garlic sauce for fresh, bold flavor. This recipe can easily be multiplied to feed more people.

CHICKEN WITH SAGE, GARLIC & LEMON - This really could not be any easier to make. One thing I really love about this recipe are the flavors.  Earthy herby fresh sage. Tart acidic lemon. Creamy, nutty garlic.  Rich butter.  All wonderful flavors and when combined with the mild flavor of chicken, it's a fabulous taste combo that can't be beat!

 

Pin this recipe to your Chicken or Main Dish boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!

Yield: 2 servings

Author: Marie Rayner

Valdostana Chicken

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This traditional Italian chicken dish is composed of juicy and tender chicken breast cutlets, topped with Italian ham and cheese, with a simple yet delicious pan sauce. This goes together very quickly and easily. It's a good way to stretch a chicken breast.

Ingredients

• 1 large chicken breast, cut into three cutlets through the middle
• flour to dust as needed
• 3 slices of ham
• 3 slices of Fontina cheese
• 1/4 cup (60ml) chicken stock
• 1/4 cup (60ml) dry white wine
• 1 TBS extra virgin olive oil
• 1/2 TBS butter
• salt and black pepper to taste
• chopped parsley to garnish

Instructions

1. If your chicken cutlets are on the thick side, place them into a baggie and pound them until they are a thin, even size.
2. Season them lightly on all sides with some salt and pepper and lightly dust with flour, shaking off any excess.
3. Heat the oil and butter in a skillet over medium heat. Add the pieces of chicken.
4. Brown first on one side (about 2-minutes), flip over and brown the other side. (A further 2 minutes.)
5. Add the wine to the skillet. Cook for two to three minutes until it has almost all evaporated. Add the chicken stock. Cook for a further 2 to 3 minutes, shaking the skillet from time to time to mix things up and loosen any brown bits from the base of the pan. (The fond.)
6. Place one ham slice on each cutlet and top with a slice of cheese.
7. Turn the heat down to medium-low and cover the pan. Cook for a further 2 minutes or until the cheese has melted and bubbled up a bit.
8. Sprinkle with parsley and serve immediately.
9. Drizzle each serving with some of the pan sauce. Delicious!

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Simple Tomato & Lentil Soup – Nourishing, Budget-Friendly & Delicious

 

I confess that over the past year or two I have become very fond of lentil soup. It is not a soup I really made very much when I was younger. I had never had lentils until I moved over to England and started to work at the manor. You tend to use what you are used to, n'est ce pas? I had just never considered them.

I have become a huge fan, however.  For one thing, they tend to cook much quicker than dried beans or peas do and don't require the long soaking time that beans and peas do. That is a bonus in my books.  I tend to cook as I am inspired and often if I have to soak something overnight, I move on to another recipe as I want to cook what I want to cook . . .  NOW.

 

I love the heartiness of lentils, and beans for that matter. They are loaded with nutrition and texture. This soup is no exception. It is hearty and delicious, with lots of sweet tomatoes, and veggies to add interest.

It's also rather quick and easy to make. Always a bonus in my book! Especially this week when I am running back and forth to the hospital. This sits well which made it perfect for purpose. I was able to cook it in the morning, then go to the hospital and come home to a decent supper afterwards. 

It is a small batch recipe, making only two to three servings. You can very easily double it if you wish. It will keep beautifully in the refrigerator for up to five days. You may need to add some more hot stock in that case as lentils tend to absorb liquid.  It can also be very easily frozen.

Enjoy!

 

WHAT YOU NEED

TO MAKE TOMATO & LENTIL SOUP

A few fresh and simple store cupboard ingredients. There is nothing complicated about this recipe. 

• 1 TBS butter or light olive oil
• 1 small brown onion, peeled and chopped fine
• 2 cloves garlic, peeled and minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp minced fresh thyme leaves (1/2 tsp dried)
• 1 medium carrot peeled and finely chopped
• 1 stalk celery, trimmed and finely chopped
• 1/2 cup (100g) green lentils
• 1 (14 oz/396g) tin of crushed tomatoes, undrained
• 3 cups (720ml) vegetable broth
• 1/2 TBS sherry vinegar
• 1/2 tsp honey
• salt and black pepper to taste

  

I use light olive oil. This has a very mild flavor and doesn't make its presence known as far as taste goes.  I will often use half butter and half oil, so that I get some of the flavor of the butter. I love butter.

By brown onion I mean regular cooking onion. I chopped all of my vegetables fairly fine. This is called a mirepoix, and this is the basis of any good sauce or soup. You can keep them chunkier if you wish.

I used dried thyme today as that is all I had. You could also add a broken bay leaf for another level of flavor.

I used Mutti crushed tomatoes. They are in tomato juice and are a good quality of Italian tomato. They do cost a bit more, but the taste is beautiful.

I used better than bullion stock concentrate mixed with boiling water for the broth. Using a vegetable stock keeps this vegetarian friendly. You can use chicken or beef stock if you wish.

You could use brown lentils instead or dark French Puy lentils. It's your choice. I happened to have the green lentils in my cupboard.

No sherry vinegar? No problem. You can use Balsamic or red wine vinegar if that is all you have.

Don't skip the honey. You can replace it with sugar or brown sugar if that is all you have, but it doesn't help with the acidity of the tomatoes.

 

HOW TO MAKE

TOMATO AND LENTIL SOUP

Soup making is really quite easy most of the time. This one is a real doddle.

1. Heat the butter/oil in a saucepan over medium heat. As soon as the butter begins to foam, add the garlic and onions. Season lightly and cook, stirring frequently, without browning, until softened. (Don't be in too much a hurry. You really don't want the garlic and onions to brown.)
2. Add the thyme along with the smoked paprika and ground cumin. Stir to combine. (Toasting helps to enhance the flavors of the spices.)
3. Stir in the carrots and celery, then add the lentils. Give everything a good stir and season lightly again. (Do be judicious with the salt. It can toughen pulses, and they may need longer to cook. You can always add more salt at the end if need be.)
4. Add the tomatoes and 2 cups (480ml) of the broth. Bring to the boil.
5. Reduce to a simmer and stir in the sherry vinegar and honey. Partially cover the saucepan and leave to simmer for 20 to 30 minutes. Taste and adjust seasoning as required. (The honey will help to temper the acidity of the tomatoes, and the vinegar adds a lovely touch which counteracts the sweetness of the honey.)
6. The consistency should be perfect for serving now, but if you are leaving it for later, you may need to add the additional cup of broth as the lentils will continue to absorb the broth as it sits.
7. Serve hot with crackers, crusty bread or rolls. (I floated a few buttery croutons on top.)

HINTS AND TIPS FOR 

MAKING THE BEST SOUPS POSSIBLE

1. There are a lot of really great readymade stocks available in the shops these days, but often they can be high in salt.  I always try to make my own stock when I have bones left from a roast or ham or chicken. 

 

• Just pop the bones into a saucepan (you can roast them first to brown them off in a hot oven. This will greatly amplify their flavor. 450*F/230*C until they are crisp and golden brown).  Add an onion, peeled, several stalks of celery, a large carrot peeled, some pepper corns and salt.  You can also add some fresh herbs if you have them like parsley and thyme.  Bring to the boil. 
• Skim off any foam and discard.  Simmer over low heat for an hour or so.  Obviously the longer you simmer it the more flavor filled it will be.  Strain through a sieve and then pack into one or two cup containers to use when needed. You can also freeze it in ice cube trays for when you only need a spoonful or two.

2.  An immersion blender is a valuable tool when it comes to pureeing soups for a creamy finish.  It will still have texture, however. The only way to really make sure your soup is extremely smooth is to puree it and then pass it through a sieve.  Passing it through a sieve will remove any solids and make for a creamier soup. 

3.  If you are making a stock from scratch, you may want to chill it before separating it into smaller containers. Any fat will harden, and you can just lift it off the top and discard.  Alternately you can pass several layers of paper towel across the top, just skimming it.  The paper towel will soak up the fat very easily.

 

4.  Try to have all of your vegetables cut to a uniform size. That way they will cook in about the same time. You can start by adding vegetables that have a longer cook time, adding the remainder in stages.

5.  Most soups freeze very well. Certain soups like cream soups are the exception as they can have a tendency to split when frozen. I do not recommend freezing cream soups.  There are also certain vegetables whose textures alter a bit when frozen, such as potatoes.  You may, or may not, like the texture of them afterwards.

6. Adding ingredients like citrus juices, vinegars, tomato paste, wine, coffee, and beer can often make a difference between creating a good soup or creating a great soup! Adding these during cooking brightens up the flavor profile significantly, which will make your soup or stew feel less heavy, even as it remains delectably savory.

7. When making soups that include pasta be aware that the pasta will soak up some of the broth and soften as it sits. This means that pasta soups are not idea keepers. If you are going to prepare a soup which has pasta in it ahead of time. Don't add the past until about half an hour or so before you plan on serving it.  You can cook the pasta separately as well and then just add it in at the last, heating it through before serving.

 

A FEW OTHER HEARTY SOUP RECIPES

YOU ARE SURE TO

 ENJOY

BEEF POT PIE SOUP

A deliciously hearty beef soup filled with loads of vegetables and rich flavors. You can use leftover roast beef for this, or deli beef, or even brown some ground beef. A puff pastry crouton is sprinkled with everything bagel seasoning and baked until crisp. Ready to float on top of each serving of that delicious soup!  

HAM & WHITE BEAN SOUP

A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans will need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.

LITTLE MEATBALL SOUP

It's amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good, grated cheese!  Some garlic toast on the side would be great! 

 

Pin this recipe to your Soup board and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

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Yield: 3 to 4 servings, depending on appetites

Author: Marie Rayner

Tomato & Lentil Soup

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Vibrant, rich, thick and delicious. Prepare to fall in love with this hearty soup! Enjoy with crackers, crusty bread or rolls. I sprinkled a few buttery croutons on top.

Ingredients

• 1 TBS butter or light olive oil
• 1 small brown onion, peeled and chopped fine
• 2 cloves garlic, peeled and minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp minced fresh thyme leaves (1/2 tsp dried)
• 1 medium carrot peeled and finely chopped
• 1 stalk celery, trimmed and finely chopped
• 1/2 cup (100g) green lentils
• 1 (14 oz/396g) tin of crushed tomatoes, undrained
• 3 cups (720ml) vegetable broth
• 1/2 TBS sherry vinegar
• 1/2 tsp honey
• salt and black pepper to taste

Instructions

1. Heat the butter/oil in a saucepan over medium heat. As soon as the butter begins to foam, add the garlic and onions. Season lightly and cook, stirring frequently, without browning, until softened.
2. Add the thyme along with the smoked paprika and ground cumin. Stir to combine.
3. Stir in the carrots and celery, then add the lentils. Give everything a good stir and season lightly again.
4. Add the tomatoes and 2 cups (480ml) of the broth. Bring to the boil.
5. Reduce to a simmer and stir in the sherry vinegar and honey. Partially cover the saucepan and leave to simmer for 20 to 30 minutes. Taste and adjust seasoning as required.
6. The consistency should be perfect for serving now, but if you are leaving it for later, you may need to add the additional cup of broth as the lentils will continue to absorb the broth as it sits.
7. Serve hot with crackers, crusty bread or rolls.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.