Following on from my last post about wishful summer thinking, I have been focusing on simple but delicious dishes that can make the perfect light summer supper. ( All part of my plan to encourage some sunshine.)
Hopefully I will be testing a few out over the next few days and weeks all ready to share with you for when the sun does show its beautiful face.
My first attempt has been a spicy tomato and lentil soup. Regular readers will be aware chilli is a big hit in our house so I am always looking to find new ways to get some heat in more interesting flavour combos.
The origins of this dish are actually in a pot of supermarket bought soup that we had (on a lazy day) two weeks ago. It was so good I knew I had to find a way to make it myself. So I decided to create my own version using the ingredients label as a guide. I actually found this to be a very successful technique and will definitely try it again.
2 Potatoes Peeled and cubbed
2 carrots peeled and cubbed
1 garlic clove
500ml Vegetable Stock
Thumb sized piece of grated ginger
100g Red lentils
Salt and Pepper to taste
2 tsp Sugar
1 Tin Tomatoes
1 tbsp Tomato Puree
1 tsp Smoked Paprika
1 tsp Turmeric
1 tsp Cumin
1 1/2tsp Chilli Powder
- Heat oil in a big pan and fry the onions slowly until they turn translucent; add the carrots, potatoes and garlic and soften for about 5mins
- Add the stock and allow to cook for about 15mins until the potatoes and carrots have softened
- Then blitz this with a hand blender
- Add ginger (grated), tomatoes, spices, lentils, sugar and salt and pepper and leave this to simmer for 20 -25 mins until the lentils are cooked, (topping up with water if necessary)
- Check seasoning and adjust as necessary
- Top off with some natural yogurt and a sprinkling of chilli flakes
This is a deliciously warming soup, but makes a lovely summertime supper especially with yogurt to freshen it up. The best news though, you will probably have some left over for seconds!