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
1 tin chopped tomato
4 carrots
2 cups red lentils
2 medium onions
2 cups red lentils
2 medium onions
cumin seeds
1/2 fresh chopped chilli
1/2 fresh chopped chilli
Ground coriander
Ground cumin
Ground turmeric
Garlic bulb
A thumb sized piece of ginger
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
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
Christmas Eve- duck 
