I also decided to roast the tomatoes for additional flavour and to give a slight smoky edge to the soup. To go with this, I made a loaf of bread using oak smoked flour, which complemented the soup well, we thought. A small grating of chocolate went into and onto the soup, but to be honest it was rather lost in the general melange and Janie was, shall we say, underwhelmed by its inclusion.
Lavender and Lovage. I used rosemary and thyme from the garden to flavour the roasting tomatoes and bay leaves in the lentils. This month's theme is The Great British Store Cupboard and as already stated, my store cupboard is permanently stocked with lentils.
Lisa's Kitchen and Tinned Tomatoes.
Utterly Scrummy Food for Families and alternately hosted by Fuss Free Flavours.
Spiced Lentil Carrot and Roasted Tomato Soup
A warming and colourful soup flavoured with herbs, spices and roasted tomatoes.
- 250g split red lentils
- 1 large carrot - scrubbed
- 1 thumb sized chunk root ginger - peeled
- 1 red chilli (I used half a rocoto)
- 2 bay leaves - half wholemeal spelt, half white
- 1 Litre water
- 2 large tomatoes
- 1 onion - peeled
- 4 cloves garlic - peeled
- 2 thyme sprigs
- 2 rosemary sprigs
- 4 tbsp olive oil
- a dash tamari (or other soy sauce)
- ½ tsp sea salt (or to taste
- a pinch freshly ground black pepper
- ½ lemon lemon juice
- a tiny amount dark chocolate (100%)
1. Soak the lentils in either cold water overnight or in hot water for an hour (this greatly reduces cooking time). Rinse well.2. Dice the carrot, ginger and chilli and add to the lentils together with the water and bay leaves. Bring to the boil and then simmer for 15 to 20 minutes or until the carrots and lentils are tender.3. Meanwhile, roughly chop the onion and quarter the tomatoes. Place in a roasting dish with the garlic, olive oil, rosemary and thyme and roast at 200C for about 30 minutes - the onions should be showing a little charring around the edges.4. Rub the contents through a sieve to remove the skins and any twiggy bits, then add to the cooked lentils.5. Add the tamari, salt and pepper to taste, then blitz with a hand held blender until smooth.6. Stir in the lemon juice and add a grating of chocolate, then pour into bowls topping off with another light grating of chocolate.
DetailsPrep time: 25Cook time: Total time: Yield: 4 large bowls