Donal Skehan was touted a couple of years ago as ‘Ireland’s Jamie Oliver’…and he has indeed made a fantastic name for himself, and a very lucrative career as a multi-lingual TV presenter (fluent in Swedish of all languages thanks to his fiancé) and author of a number of best selling recipe books. But he’s not quite the brash, bolchie Jamie the British know and love.
That said, I do like many of his recipes and regularly flick through the few of his books I have. Being the season that’s in it, cold and dark – though with a stretch in the evenings! – I decided to make some soup and brown bread for work lunches. And on cue Donal posted his Boot Camp Soup recipe the other day.
As usual I made a couple of tweaks. Instead of 2 green peppers, I used one each, green, yellow and red. And I omitted that devil’s spawn of vegetables…celery <makes the sign of the cross and says three hail Mary’s>…yuck!
What intrigued me was one ingredient in particular…a whole head of iceberg lettuce.
Iceberg, no less!
…I am pleased to say it turned out surprisingly delicious. Really really tasty.
Have a go…it’s ridiculously simple.
Ingredients for a week or more of lunch portions.
3 medium onions, chopped into chunks – or 5 or 6 small onions
1 each red green and yellow peppers, chopped into chunks
1 iceberg lettuce, chopped into chunks
2 x 400g tins whole plum tomatoes, chopped or blended
1L vegetable stock – add more water later if needed
275g red lentils
Salt & pepper – don’t skimp on the seasoning.
Chop all ingredients into rough chunks, into a large pan or stock pot, bring to the boil, reduce to a simmer and cook for 40-45 minutes, stir regularly…lentils may stick to the bottom of the pan.
Blend with a hand blender, add more water if needed. Leave to cool completely and store in the fridge, or freeze.
I like my soup in a cup 🙂
Original recipe © Donal Skehan
This blog post © David Wilkins – January 2015