Can winter have crept up on me already? Suddenly I need to put on a bobble hat to pop round to the local shop. Suddenly it’s dark enough to light candles at 4pm. And this afternoon I was sleepy enough to have a wee nap on the sofa under an orange woolly blanket. Sounds like winter to me.
My garden is also entering hibernation mode. With only a few leeks remaining in the ground, I have covered most of my vegetable patch with a thick layer of horse poop and left the ground to recover from a busy summer. Only my hardy herbs will see me through the coldest months. Hardy herbs like the revitalizingly fragrant rosemary.
Now, it’s easy to overpower a dish with rosemary but it’s also easy to be so scared of overdoing it that the flavour is lost completely. Inspired by a dish eaten in The Falls of Dochart Inn in Killen, Perthshire, the following recipe does not shy away from its rosemary base. A hearty, invigorating soup perfect for a dark November afternoon.
Rosemary, Lentil and Tomato Soup
1 tblspn olive oil
1 large onion, sliced
1 garlic clove, finely chopped
1.5 tblspn fresh rosemary, chopped
150g red lentils
2 tins of chopped tomatoes
500ml vegetable stock
- Gently fry the onion, rosemary and garlic until the onion is soft but not coloured.
- Add the lentils and stir. Add the tomatoes and stock. Stir.
- Bring to the boil then reduce the heat. Simmer for 30 mins.
- Season carefully, adding extra rosemary if you like.