KCB 3.1: Lentil and Tomato Soup
Lentil and Tomato Soup
Serve this hearty soup with rice or crusty bread.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 45-50 minutes
• YIELD: Enough for 4 persons
• COOKING TIME: 45-50 minutes
• YIELD: Enough for 4 persons
• 1 cup (250 ml) brown lentils
• 5 cups (1.25 litres) water
• 2 teaspoons (10 ml) ground coriander
• 1 tablespoon (20 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 1 tablespoon (20 ml) fresh lemon juice
• 1 cup (250 ml) tomatoes, peeled and chopped
• 1 tablespoon (20 ml) tomato paste
• 1 tablespoon (20 ml) chopped fresh parsley
• 5 cups (1.25 litres) water
• 2 teaspoons (10 ml) ground coriander
• 1 tablespoon (20 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 1 tablespoon (20 ml) fresh lemon juice
• 1 cup (250 ml) tomatoes, peeled and chopped
• 1 tablespoon (20 ml) tomato paste
• 1 tablespoon (20 ml) chopped fresh parsley
1. Wash and drain the brown lentils.
2. Boil the lentils, water, and ground coriander in a heavy 3-litre/quart saucepan over high heat, stirring occasionally. Reduce the heat to moderately low, cover, and cook for about 45 minutes or until the lentils become soft.
3. Heat the olive oil in a small pan over moderate to moderately high heat. Saute the asafoetida and black pepper in the hot oil. Add the fried spices to the soup. Add the salt, sugar, lemon juice, and chopped tomatoes. Return the soup to the boil, reduce the heat, and simmer for another 5 minutes. Add the tomato paste and fresh parsley and serve hot.
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