NEW SERIES. EPISODE 6. student grace williamson cooks lentil soup

For this final episode of season 4 of 5 O’ Clock Apron Podcast Claire cooks with her 19-year-old daughter Grace, the catalyst for Dear Grace the cookbook. As many who follow Claire on instagram @5oclockapron will know, Grace left home for University last September and is very much missed by all of her family. Home for the summer holidays, and Grace’s suggestion, Grace wanted to cook with her mum for this podcast recording. This is a lovely listen, less Grace teaching Claire, more mother and daughter cooking together, talking about the year that’s passed and what Grace has learnt, about cookery and also life, since leaving home.

laire and Grace make a lentil soup together in the kitchen at home for their lunch that day. With the soup ticking over on the oven top, the pair discuss student cookery, where to shop and why at University, the hole that Grace left at home and how hard Claire found the change in their family dynamics. Grace and Claire have good laugh about BuzzBalls, Biggie BuzzBalls in particular, and what a stronghold these strange, shaped cocktails have over the student population.

It’s been a delight making this next series of 5 O Clock Apron Podcast and the podcast continues to go from strength to strength. Thanks to Kitty Finlow for all your hard work and diligence whilst recording the sound and to Vic Stevens for her extraordinary editing skills. It goes without saying, a great big thank you to Tims Dairy for their sponsorship this season and also to Volkswagen Commercial Vehicles UK for loan of the snazzy VW van

Listen to the new series, because WE’VE HAD A BLAST MAKING IT.

this series has been sponsored by tIMS greek family Yogurt.

THE RECIPE:

Serves 4

3 Tbsp olive oil, plus extra for drizzling

2 onions, finely diced

4 garlic cloves, 3 thinly sliced, 1 crushed

1 Tbsp ground cumin (freshly toasted and ground is best)

1 Tbsp ground coriander (freshly toasted and ground is best)

1 big bunch of fresh coriander (cilantro), stalks and leaves separated, stalks

finely chopped

300g (10½oz) dark green or brown lentils

100g (3½oz) Greek yoghurt

juice of 1 lemon

sea salt and freshly ground black pepper, to taste

Turkish chilli (red pepper) flakes or another mild chilli flake (optional), to serve

big pinch of sumac, to serve (optional)

1. Heat the oil in a large saucepan over a medium heat. Add the onions and

a large pinch of salt and cook for 10 minutes until very soft and beginning to

take on some colour.

2. Add the sliced garlic along with the ground cumin, ground coriander and

the coriander stalks and cook for 30 seconds until fragrant.

3. Add the lentils to the pan and cover with 800ml (28fl oz) water. Bring to

the boil, then reduce to a simmer and cook for about 40 minutes until the

lentils are tender, adding a splash more water if the water level starts to dip

below the level of the lentils.

4. Meanwhile, season the yoghurt with the crushed garlic and a big pinch of

salt.

5. Taste the lentils and add the lemon juice, salt and plenty of black pepper

as needed.

6. At this point, and only if you have one, use a stick blender to partially

blend the soup, retaining some of the lentil texture.

7. Serve the soup in bowls, each topped with a spoonful of the seasoned

yogurt and garnished with the coriander leaves, chilli flakes and sumac (if

using), to taste, and a drizzle of olive oil.