Winter is a great time for hot soup! In Greek cuisine, we turn legumes or pulses to soups and it was often that this was the main meal for the whole family as I was growing up. Sometimes there might be some smoked meat or fish on the side but there was always bread!
This cheese bread made with lots of extra virgin olive oil is delicious and so easy to make, you could assign the task to your children! I think they will probably enjoy both making it and eating it a great deal!
Below is the recipe for the soup. Go to www.irinicooks.com for the full recipe of soup and cheese bread.
Recipe
For the soup – Ingredients (serves 6)
- 125g pancetta or chopped smoked bacon
- 100g split red lentils
- 100g beluga lentils
- 100g Greek fava beans or yellow split peas
- 1 onion finely chopped
- 3 garlic cloves, thinly slices
- 3 medium carrots chopped in small dice
- 3 tbsp extra virgin olive oil
- 1 tbsp tomato paste
- 1500ml vegetable stock
- 2 bay leaves
- A pinch of chilli flakes
- Salt
- Pepper
- 2 tbsp balsamic glaze – substitute with balsamic or red wine vinegar
Method
Rinse the lentils very well until the water runs clear. Drain and put in a saucepan with clean water. Bring to the boil. Cook for 3-4 minutes, drain, rinse and keep to the side.
Bring a pan to a medium heat. Add the olive oil and the pancetta and brown for 3-4 minutes. Transfer the pancetta to a bowl and keep to the side.
In the same evoo, sweat the onion, sliced garlic and carrots for a few minutes. Add the tomato paste and cook for a couple of minutes more stirring. Return the cooked pancetta to the pan, add the lentils, bay leaves, chilli flakes, salt and pepper and stock. Bring to the boil, reduce the heat, cover and cook until everything is soft and the soup has thickened, approx. 30-35 minutes
Flavour with the balsamic glaze, adjust seasoning and serve with a drizzle of yogurt or just some chopped herbs.
For the tyropsomo (cheese bread) – ingredients
- 250g self raising flour
- 150g soft sour mizithra – substitute with feta
- Half a piece of manouri crumbled (85g) – substitute with grated cheddar or crumbled goats cheese
- 100ml extra virgin olive oil
- Salt
- Pepper
- A pinch of dried oregano
- 150ml tepid water, approx.
- 1 tbsp sesame seeds
Method
Preheat the oven to200 C/ 180C fan.
Spray a 25cm cake tin with some olive oil and cover the bottom with baking paper.
In a bowl, add the flour, cheeses, olive oil, salt, pepper and dried oregano. Add the tepid water gradually until you form a soft dough.
Transfer to the lined cake tin, use your hands to press down to flatten and sprinkle with the sesame seeds.
Bake the bread for 50-60 minutes until golden. Cut into strips and enjoy with the soup. It is delicious with root vegetable soups too!