There are so many different types of soup – the ones made from all the left over vegetables from the bottom of the fridge or the carefully planned ones like Jerusalem artichoke (see June’s post) where you have to wait for the right season and then find the roots themselves. Then there are the the old favourites like lentil, split pea, chicken noodle and leek and potato, the chilled soups of summer like gazpacho and the meal-in-a-bowl soups like minestrone.
I’ve got into a habit on my non-working day of Wednesday of making soup in the winter. This week I thought I would try something different, and turned to Ottolenghi’s Simple for inspiration, picking out the curried lentil tomato and coconut soup. Since lentils are such a good staple to have in the cupboard – red lentils for soup, brown and black lentils for salads and puy lentils to cook with sausages for a warming winter meal – it also seemed like a good choice to use ingredients I already had to hand. I have a favourite way of making lentil soup with mushrooms and a spoon of sherry added at the end, so it was also good to try something different.
The lentils are cooked in tomatoes and coconut milk, with added spices, onion, garlic and ginger. As the soup cooked, the house was full of gorgeous smells, and the simmering pot of bright, red soup was a delight to behold. I had picked up some focaccia from Shelly Bay Baker to have with the soup, and finished the bowls off with a swirl of coconut milk and some fresh coriander.
Verdict: I put a fair bit of chilli in it, so the soup was quite spicy, which I guess is the idea! It was really good and will go on my ‘make again’ list. As the Mock Turtle sang in Alice’s Adventures in Wonderland, soup of the evening, beautiful soup. This well be entered in the What’s on Your Plate blog challenge hosted by Widow Badass and Retirement Reflections when it goes live. I’m just early!
Also entered into Natalie’s weekend coffee share.
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