The quantities are large enough to serve 30-40 people; useful if you have lots of guests at Christmas, but it also freezes fine !
Ingredients:
Olive Oil (extra virgin)
3 spanish onions
2 heads of celery
10 oz of lentils (puy or green are best) washed and soaked
large tin (10 oz) Tomato puree
8 bay leaves
2lb spinach or kale
6 litres of vegetable stock
1 teaspoon anise (ground)
2 tablespoons mint (chopped fine)
lemon juice to taste
plain yogurt to serve
Method:
Chop all vegetables fine. Fry gently in oil in a large stew pan.
Add stock, pureed lentils, mint and bay leaves.
Bring to boil, reduce heat and simmer for about 15-20 minutes.
Just before serving stir in the ground anise, fish out the bay leaves and add enough lemon juice to give it a bite. DO NOT add salt during cooking (this will toughen the lentils).
Serve in bowls with a swirl of yogurt to garnish and crusty bread to accompany it and they won't have room for any turkey !