LIZIWE MATLOHA YONA
Liziwe Matloha Yona is an entrepreneur, wife, and proud mother of three. She holds a diploma in Cooking and Food Preparation from Capsicum Culinary Studios, and a diploma in Media Studies. She’s a cookbook author, food editor, recipe developer, brand influencer, and offers cooking classes. She was Drum Food Ambassador in 2019-2020.
WIKUS HUMAN
Wikus Human is Head Sommelier for the Marble Group at Marble and Saint Restaurants in Johannesburg, and has been selected as top sommelier by the South African Sommeliers Association (SASA) and named as the new Best Sommelier in South Africa for 2021. Wikus is a Court of Masters Certified Sommelier, and was winner of the Moët & Chandon Best Young Sommelier in 2017.
VEGETABLE LENTIL SOUP
Serves: 4 Prep time: 10 minutes Cooking time: 40 minutes
Unlike other dried legumes, lentils need no pre-soaking, and they cook relatively quickly. For a vegetarian version of this soup, use vegetable broth instead of chicken.
INGREDIENTS
3 T olive oil
1 yellow onion, chopped
1 clove garlic, minced
1 carrot, peeled and chopped
1 red pepper, seeded and chopped
6 cups chicken broth
2 cups (440g) black lentils, picked over and rinsed
1 can diced tomatoes 1 tsp smoked paprika
1 tsp ground cumin
Salt and freshly ground pepper
125g baby spinach leaves, chopped coarsely Parmesan cheese
METHOD
1. In a large, heavy pot, heat the oil over medium-high heat. Add the onion and sauté until soft. Add the garlic, carrot and red pepper and sauté for 3 minutes.
2. Stir in the broth, lentils, tomatoes with their juice, paprika, and cumin. Season with 1/2 tsp salt and 1/4 tsp pepper. Bring to the boil.
3. Reduce the heat to maintain a simmer, cover, and cook until the lentils are very tender.
4. Stir in the spinach and cook, uncovered, just until it is wilted. Season with salt and pepper and serve. Garnish
