Following on from my last post, I have another soup recipe for you. I wasn’t planning on writing anything this weekend. I had my sights set upon making a softer set marmalade but then I thought about my week ahead and realised it would be good to make myself a soup that could see me thorough the week for lunch each day. And what a cracker it is. A combination of spice and tang, again made with store cupboard ingredients you are most likely to have to hand. The pickled Jalapeno and chopped egg garnishes add extra body as well as providing the soup a slightly Mexican twist.
Spiced Tomato Tamarind & Lentil Soup
Ingredients :- Makes a large amount, enough to last you a week for lunch.
2tbsp olive oil
2 medium onions roughly chopped
2 cloves of garlic chopped
1tbsp coriander seeds ground in a pestle & mortar
2 large carrots roughly chopped
3 sticks of celery roughly chopped
1tbsp Harissa (or 1tsp)
150g approx of red split lentils rinsed under water
1kilo of fresh tomatoes or 2 tins of chopped tomatoes
Vegetable stock, roughly a pint
Salt & Pepper
3tsp/1tbsp Tamarind paste (you could use lime juice)
Chopped boiled egg & pickled Jalapeno peppers for garnish
Place the oil in a large saucepan and add in the onions, garlic, celery, carrots and fry over a medium heat for 5 minutes.
Add in the pounded coriander seeds, Harissa, lentils chopped tomatoes and stock, enough to cover the lentil vegetable mix well and bring the soup to the boil.
Cook over a medium/low heat until the vegetables and lentils are completely softened. This can take up to an hour and you will need to top up the soup with extra vegetable stock as the lentils absorb lots of the liquid.
After the soup is cooked take it off the heat and add in the Tamarind. Then puree the soup with a blender and check the seasoning.
Serve with a garnish of chopped boiled egg and pickled green Jalpenos. This turns the soup into a meal, a very nutritious one at that and will keep you full and satisfied for the afternoon.