As the chill of autumn settles in, it’s the perfect time to cozy up with a hearty bowl of lentils or beans. These humble pantry staples are not only incredibly versatile but also packed with flavor and nutrition. Renowned British food writer Nigel Slater recently shared his delectable recipes for creamy lentils with roasted aubergine and a silky haricot bean soup, proving that these humble ingredients can be transformed into truly luxurious meals.
Luscious Lentils with Roasted Aubergine
Slater’s recipe for creamed lentils with roasted aubergine is a perfect example of elevating simple ingredients into something extraordinary. He starts by scoring and roasting aubergine halves until they’re soft and golden. Meanwhile, green lentils are simmered until just tender and then combined with sautéed onions, garlic, thyme, and rosemary for a fragrant base.
The magic happens when Slater stirs in wilted spinach leaves and a generous pour of cream, creating a luscious sauce that envelops the lentils. Served alongside the caramelized aubergine, this dish is a celebration of textures and flavors – earthy, silky, and utterly satisfying. As Slater notes, the creamed lentils are also divine with grilled lamb steaks for a heartier meal.
Ingredients:
- Olive oil
- 2 aubergines
- 150g small green lentils
- 1 medium onion
- 4 garlic cloves
- Thyme and rosemary sprigs
- 125g spinach leaves
- 200ml double cream
- Parsley leaves
Haricot Bean and Roast Garlic Soup
For a comforting and aromatic soup, Slater turns to creamy haricot beans and the sweet, mellow notes of roasted garlic. He nestles a whole head of garlic, still in its papery skin, in foil with a drizzle of oil and roasts it until the cloves are soft and fragrant. This roasted garlic is then stirred into a base of sautéed onions, thyme, and rosemary, infusing the soup with a deep, caramelized flavor.
Tender haricot beans, simmered in vegetable stock, provide a creamy canvas for the roasted garlic and herbs. Slater blends the soup until smooth and serves it topped with a golden breadcrumb mixture studded with almonds, parsley, and lemon zest. The contrast of the silky soup and crunchy, zesty topping is nothing short of divine.
“A gentle soup with deep notes of sweet, roasted garlic. Good as it is, I also like to pour it over a thick slice of toast torn up in the bottom of the bowl. The bread will become saturated with the soup.”
– Nigel Slater
Ingredients:
- 1 head of garlic
- Olive oil
- 1 large onion
- Thyme and rosemary sprigs
- 600g haricot beans, drained
- 1.25 litres vegetable stock
- Butter
- Soft white breadcrumbs
- Flaked almonds
- Chopped parsley
- Lemon zest
With recipes like these, it’s easy to see why beans and lentils have earned their place as beloved staples in kitchens around the world. Their adaptability and heartiness make them the perfect canvas for a wide range of flavors and techniques, from simple soups to luxurious, creamy dishes. So next time you’re craving a comforting meal, take a cue from Nigel Slater and reach for a bag of lentils or a jar of beans – your taste buds will thank you.
