For speedy cooking during the week, why not peel as many cloves of garlic as you like, grate them into an ice-cube tray and freeze so you have garlic galore in your freezer ready to be added to a whole host of dishes?
Jamie: Fast & Simple
About the recipe
Julius Fiedler knows a thing or two about taking humble ingredients and creating something special, and this recipe does just that. Created for Jamie: Fast & Simple, this 30-minute winner, inspired by Middle Eastern and Levantine cooking, uses what Julius calls ‘building blocks of flavour’ to create a soup that you’ll want to come back to again and again!
Recipe From
Jamie: Fast & Simple
300g brown lentils
4 tablespoons extra virgin olive oil, plus extra for drizzling
1 large onion
30g fresh coriander
1 lemon
1 heaped teaspoon plain flour
4 cloves of garlic
1 heaped teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
300g tagliatelle (or a mix of leftover pasta)
200g spinach
You can use fresh mint or flat-leaf parsley instead of the coriander, and frozen spinach instead of fresh, if that’s what you have.
Recipe © Julius Fiedler, 2024.
For speedy cooking during the week, why not peel as many cloves of garlic as you like, grate them into an ice-cube tray and freeze so you have garlic galore in your freezer ready to be added to a whole host of dishes?
When boiling lentils, be sure not to add salt at the beginning, as it slows the cooking process down and makes them tough.
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