As the weather is getting colder, there is nothing like having a big pot of soup on the fire. This is my version of lentil soup but feel free to play around with the vegetables you put in!
I love the natural smokiness of the eggplant. You could also cook it in your oven on broil but it won’t taste nearly as good. I think it is worth making your stove top a bit ashy for!
Halloumi cheese is just so so good. It is best to eat it fresh from the pan but also is great the next day at room temperature.
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts up to a year in the fridge, so if you buy it once, place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! You can make this dish with any cut of chicken (or tofu!), just cook longer or shorter depending on the cut and remember on the bone is always juicier!
There is a disclaimer to this recipe! It is natural that some of the pieces will be soft and some crunchy. Try to peel them all around the same size and not to overlap them too much. If you let them cool, most of them will harden. Don’t be frustrated if they come out mushy because they are still cooked through and delicious.