Wednesday, 23 July 2014

Recipe: chilli lentil and tomato soup

Just made this for lunch.  It's flavoursome with a bit of a kick so I'm sharing.
It has made enough for four, more or less.

two cans chopped tomatoes
one red onion, peeled and quartered
1 red chilli, seeded
a good glug of olive oil
80g lentils
10 mls marigold vegetable bouillon
1 tsp sugar
salt and pepper to taste
5 mls mixed dried herbs

Method for Thermione
Pour the chopped tomatoes into a roasting dish.  Add the onion, the chilli and a good drizzed glug of olive oil.  Roast in the oven at around 200C until you start getting black bits and a lovely roasted aroma.

In the TM bowl, zizz 90g red lentils until powdered.
Add the tomatoes, onion and chilli. marigold, mixed dried herbs, pepper and some water.    Briefly zizz at speed 6.  Cook at varoma heat, 15 to 20 mins, speed 3.

Allow to cool a bit, then blend on speed 9 for around a minute or so until smooth and gorgeous!  Add more water if needed.   Add the sugar and some salt, stir briefly and taste, adjusting seasoning if necessary.

Serve piping hot with a dollop of yogurt and some bread on the side.  I might also swirl in some balsamic vinegar too.

Normal method:
Roast the tomatoes, onions and chilli as above.
Pour into a saucepan, add the lentils, herbs, pepper, water and cook until lentils are soft.
Zizz with a hgand blender, adding more water if needed.  Add the sugar and sal, stir and taste.
Adjust seasoning if necessary

Serve as above.

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