Winter Warmers: Goan Tomato and lentil Soup

Goan Tomato and Lentil Soup

This soup recipe is something I created based on one I saw in the supermarket. I liked the sound of it, but always one to make from scratch over buying in, the flavours inspired me to go home and create it myself. The mix of lentil and tomato makes it not only super healthy (A much needed boost of immunity in these winter months!) but also gives it a really lovely, thick texture. It looks like a standard winter soup, but the spices give it an more fragrant and unusual flavour than your standard winter vegetable soup.

10 or so cherry/plum tomatoes
1 tin chopped tomato

4 carrots
2 cups red lentils
2 medium onions

cumin seeds
1/2 fresh chopped chilli

Ground coriander

Ground cumin

Ground turmeric
Garlic bulb
A thumb sized piece of ginger

Black pepper
Goan potato curry spices (see recipe)

Start by soaking the lentils for ten minutes, in a few changes of water. Put in a pan and boil for twenty minutes of half an hour, until soft.
Heat a large pan and when it is warm add the cumin seeds. Gently heat until they begin to pop and jump about. Add a drizzle of oil and a small knob of butter (to prevent browning) and tip in the chopped onion. Once they are soft, add the garlic and all the spices, stirring so they create a sticky coating over the onions. Add a small amount of chopped fresh chilli and the ginger, grated- You can also use ginger powder.

At this point I should mention I also added some nameless spices in my cupboard, brought back from Goa, Ghana, etc. I believe the ones I used were for a potato curry- the scent was quite sweet. If you also have intrepid relatives, feel free to experiment at this point. If you don't, I would recommend heading to an Indian or African supermarket and seeing what spices you can find.

After five minutes, tip in the chopped carrot and pour in a cup of water, bringing to the boil. Place in the cherry tomatoes, whole. Reduce to a simmer, cover and leave for twenty minutes. At this point, add the tin of chopped tomatoes and the cooked lentils. Grind in the pepper. On the lowest heat, leave the soup to simmer for another fifteen minutes or so, then season with a little salt and a lot more cumin (according to taste!), puree, leaving thick chunks, and serve.

xxx

Dinner: 27/05

.

Whilst lolling about in a friends kitchen recently, I sauntered past an open cookbook. It was one of Jamie Oliver's, open on the page below; and on the page were scallops, asparagus and lentils- displayed together with a glossy full page photo.

I adore lentils. I love how comforting they are, and so rich in flavour, even when just boiled with pepper. I could only imagine how this would be intensified by the pancetta and asparagus.
I also love scallops, but couldn't imagine such a delicate meat combined with an otherwise heavy and robust combination of ingredients.

I waited for two long weeks before the opportunity to try it presented itself, and when it did, it entirely lived up to my expectations- warming and hearty. The bay and sage leaves really make this recipe, so if you try it (and I suggest you do) please don't leave them out!



Ingredients:

■10 1/2 Puy lentils
■1 bay leaf (dried ok)
■2 cloves of garlic
■1 potato, peeled
■1 tomato
■a small handful of fresh flat-leaf parsley, leaves picked and finely chopped
■herb or red wine vinegar
■good-quality extra virgin olive oil
■sea salt and freshly ground black pepper
■5 heaped tbsp creme fraiche or thick, natural plain yogurt (full fat yogurt worked great)
■juice of 1 lemon
■2 handfuls of asparagus
■12 slices of pancetta or bacon (I vote for pancetta!)
■olive oil
■12 large or 16 small scallops, shelled and trimmed (large worked better for me)
■24 sage leaves

Instructions:

In a saucepan, cover the lentils with water and, to give them great flavor, add the bay leaf, garlic cloves, potato and tomato. Bring to the boil and simmer for around 20-25 minutes (topping up with water if necessary) until the lentils are tender but holding their shape (i.e. not mushy). Drain off 90% of the water, discard the bay leaf, tomato skin and garlic skin and mash the potato, tomato and garlic into the lentils with a fork. Add the parsley and around 2 tbsp of vinegar and 4 tbsp of olive oil. Mix into the lentils and season carefully to taste.

Season the creme fraiche or yogurt with salt, pepper and just enough lemon juice to give it a twang – the juice of 1 lemon will probably be enough.

Trim the asparagus to remove fibrous ends. Drizzle a little olive oil into a pan, and fry the pancetta or bacon until crisp and golden brown. Remove and place into a separate platter. Add asparagus into the ‘pancetta pan’ along with seasoned scallops and cook over a high heat until the scallops are golden on both sides. Remove these to the platter too. Finally drizzle int a little more olive oil and lay in your sage leaves. Fry on both sides for 40 seconds or so until crisp and remove to the platter.

Plate with lentils at the bottom, topped with scallops, pancetta, asparagus, sage and a dollop of yogurt.

Try it and enjoy!

xxx

Dinner 16.03.2011

.

Last night we decided to cook using the 'Fifty Great Curries of India' book by Camellia Panjabi. I hadn't used it before, but it's a good one- the recipes seem pretty authentic and there's a good variety.
We varied the chicken Dhansak recipe, using pork instead- and butternut squash in place of pumpkin.
The recipe called for lentils, ginger, aubergines, turmeric and fresh mint, amongst a wide range of spices and created a mild and creamy curry, that was delicately flavoured and gentle.
I really love this dish! The slow cooked dish has a lot of vegetables in, but with the lentils, the result is a thick and smooth curry with very little bite.

To accompany it, I made chapatis. It was my first attempt since I made them in India, but using only three ingredients and none of the proving of traditional western bread, they are incredibly simple and turned out really well - a very good accompaniment for the curry.

We also always serve our curries with a salad of chopped tomatoes and raw white onion, and a dish of chopped banana and squeezed lemon. I don't know where this stemmed from, but I like the sweetness of the banana with the sharpness of the lemon. The banana is always soothing with a hot curry and the lemon spices up a mild one.

I realised mid meal (to great great excitement, as ever) that I could use my new found skill to make roti wraps, as appears to be the fashion right now! I'll follow this post with another with a guide to chapati making and some home mad rotis to rival the likes of Chaiwalla and Mooli's!

According to Camellia Panjabi Dhansak is a Parsee dish The word originates from dhan meaning wealth and sak, meaning vegetable. In Parsi, Dhaan mans rice. It is often eaten on Sunday's and is customarily served at funerals.

x

Dinner 12.05.10

Tonight's dinner was using up some leftover fish and lentils from the night before. I cannot stand food wastage!

It was a Ethiopian inspired dish, which I based loosely on a Lentil Wat recipe. The base is made of lentils, onions and celery, seasoned with nutmeg, grated ginger, garlic and curry powder. The fish is poached and then briefly flash fried in the nutmeg/ginger remenants, with a thin coating of whole grain mustard.

My housemates were all cooking pizza this evening and I was really craving something similar after smelling that, but I made it anyway as the fish needed eating, and I'm glad I did. There's something I really love about lentils and celery together.

This dish is so healthy and light I always feel proper Zen afterwards.

I might trot out and buy a mango...