I devised this soup recently when faced with one of those ‘I wonder what’s in the cupboard’ meals. Not everyone has a packet of dried porcini in their cupboard, but if you do buy some, remember they keep for up to twelve months in an airtight jar away from sunlight.
Fry onion, rosemary and garlic in olive oil until golden, then add kumara. Fry 1 minute and add stock. Bring to the boil and add lentils and porcini. Bring back to the boil and stir to prevent lentils sticking to the bottom. Cover and simmer until kumara is tender. Check seasoning. To serve, ladle into bowls and scatter the cheese on generously.
© 2003 Peter Gordon. All rights reserved.