There is a a Middle Eastern flatbread, fresh Taftoon – Persian flatbread. It can be found in any Middle Eastern store. A little like Naan, but huge, round and soft, thicker than lavash, yeasted and made from a mix of wholewheat and plant flour. Just right for soups. So to fit in one more soup before the end of winter, and to use up any du Puy lentils left in the cupboard, make a slow cooked Du Puy Lentil Soup.
Those little green-black disks are great in winter slow cooked soups (but can of course be cooked on the stove top too). Throw some into the slow cooker and then go to the office. Arrive home to wonderful soup and soft taftoon to mop up the juices.
I first ate this soup in London. With oven-baked slices of thick bread topped with crusted parmesan cheese, it was wonderful.
The soup is very accommodating, and so the recipe can be bent and flexed, depending on what is in the kitchen and the freezer at the time. This recipe works well with whole frozen tomatoes from a previous bountiful summer, in place of the tinned tomatoes, with home made red chilli paste or frozen chillies instead of fresh red chillies, with home made garlic paste instead of garlic, and so forth. I have even used frozen tomato juice in addition to a can of tomatoes. (In summer I juice surplus tomatoes and store in the freezer. It makes delicious soups, and I add it to stocks and to other dishes that require a tomato-based flavour.)
You might also like to browse our other Du Puy Lentil recipes. Have a look at our Slow Cooker recipes too. Explore our Lentil Soups, and all of our Soups . Find some inspiration in our Mid Winter recipes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It appears here as part of our Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.