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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

TUNISIAN LENTIL SOUP
INGREDIENTS

2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely choped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
175g green lentils
1.5l vegetable or chicken stock (low sodium or preferably home made)
3 medium carrots, diced
2 celery sticks, chopped
2 potatoes, peeled and diced
salt and black pepper, to taste
half a bunch of coriander, chopped
lemon juice, to taste

PROCEDURE

Add the lentils to a pan of lightly salted water. Cook until they are half done and set aside. Add the oil to a pan and use to fry the onions, carrots and celery until transluscent. Then add garlic , stirring for few seconds. Add the spices and potatoes and continue frying, stirring constantly, until they become fragrant (about 2 minutes) then add the lentils and stock. Bring to a boil and skim any fat from the surface. Reduce to a simmer and partly cover the pot. Continue cooking for about an hour. Pulse slightly with a hand blender to thicken the soup. Adjust the seasoning then stir-in the coriander, add lemon juice to taste and serve ladled in warmed soup bowls.

Hari's Recipes