Spicy tomato and lentil soup with Indian bread

Recipe from: 6/1/2004 12:00:00 AM
   Spicy tomato and lentil soup with Indian bread

Ingredients 21
Servings 6
Time

Ingredients

  • 75
    ml
    sunflower oil
  • 2
    onions, chopped
  • 3
    garlic cloves, chopped
  • 2
    red chillies, chopped
  • 1
    x 1 cm piece fresh ginger, peeled and chopped
  • 5
    ml
    turmeric
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 5
    ml
    black mustard seeds
  • 10
    ml
    tamarind paste
  • 800
    g
    ripe tomatoes, chopped
  • 1
    bunch of fresh coriander, chopped
  • 500
    ml
    vegetable (or chicken) stock
  • salt and freshly ground black pepper
  • 250
    ml
    canned lentils, drained
  • 6
    star anise
  • INDIAN BREAD
  • 600
    g
    cake flour
  • 5
    ml
    baking powder
  • 20
    g
    instant yeast
  • 500
    ml
    warm water
 

Method

 
Heat the oil in a large pan.
Stir-fry the onions, garlic, chillies and ginger until golden.
Stir in the spices and cook quickly for two minutes, stirring often.
Mix the tamarind paste with a little hot water and add.
Also add tomatoes and fresh coriander.
Cook until the tomatoes are all mushy and remove from the heat.
Add the stock, season and purée with a hand blender.
Add the lentils and star anise and warm through.
INDIAN BREAD:
Place the flour in a mound on a work surface and make a hole in the centre.
Sprinkle baking powder and yeast on top.
Pour a cup of water into the middle and gradually work in the flour and some more water and repeat this until everything is mixed.
Knead for five minutes.
Cover and place in a warm place for one hour.
Divide the mixture into 10 or 12 pieces, dust with flour and flatten each piece with a rolling pin until they have a diameter of about 10 cm.
Heat a griddle pan and cook on both sides until done.
 

Read more on: pulses  |  stir-fry
 

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