Spicy Tomato Lentil Soup

Tuesday, December 12, 2006

This soup tastes as warming as it looks and smells fantastic. You need 1/2 cup of red lentils (masoor dal), one can of tomatoes, and something to make it spicy. You can use 3-4 fresh tomatoes if you can get good ones right now - I can't. If you don't have these seasonings, use your own - a teaspoon (or more, taste as you go) of chili powder or curry powder would work. Don't skip the toasting step, even if you are using a powdered spice.

In a large saucepan, toast 1/2 tsp black mustard seeds, 1/2 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp chopped fresh ginger, and 1 small dried red chili (or to taste) in 1 tsp oil over medium heat until seasonings are browned and fragrant. Add one 398 ml can of tomatoes (14 oz, I used Italian plum) and heat together for a minute or so, mashing tomatoes if they are in whole pieces. Add 1/2 cup red lentils and 2 cups of water, and 1 tsp salt and bring to a boil. Lower heat and simmer for half an hour until lentils are tender. Serves 3; I love it with grilled cheese sandwiches but any whole grain would complete the protein.

3 comments:

H. Wren said...

That sounds really delicious. I'm always looking for ways to use up the several pounds of red lentils I bought earlier this year, so I'll have to try this.

Pepper said...

wren, several pounds? I would be giving some of them away as quick as I could.

Plain cooked red lentils are supposed to go really well with this curried corn recipe: warm 1 tbs oil over medium heat and saute 1/2 cup diced onion til soft. Add 1 tsp curry powder and cook for one minute. Stir in 1 1/2 cups corn kernels and cook for two minutes. Stir in 3/4 cup unsweetened coconut milk and heat through, but do not boil. Remove from heat and stir in 1 tsp fresh lime juice, salt, and fresh ground pepper.

I haven't tried it but it looks really, really good. The recipe book is Students Go Vegan, by Carole Raymond.

cw said...

looks tasty! if you want to cut cooking time, it may make sense to cook the beans and other ingredients separately and then stir together in the end - mixing beans with acidic ingredients (tomatoes, vinegar, lemon juice) lengthens their cooking time.