Post by braided-rug on Sept 10, 2007 11:49:36 GMT 10
I found this recipe that might appeal to those with lots of tomatoes.
Roast tomato lentil & cumin soup
Preparation Time
10 minutes
Cooking Time
50 minutes
Ingredients (serves 8)
* 1 kg (about 12) large egg tomatoes, halved lengthways
* 2 tbs olive oil
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 300g (1 1/3 cups) red lentils
* 1 large brown onion, finely chopped
* 2 tsp ground cumin
* 2.25L (9 cups) chicken stock
* Ground black pepper, to taste
* Thick Greek-style yoghurt, to serve
Method
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper and place a wire rack on the tray.
2. Place the tomatoes, cut-side up, on the wire rack. Brush the cut surface of the tomatoes with 1/2 the olive oil and then sprinkle with the salt and pepper. Roast, uncovered, in preheated oven for 30 minutes or until the tomatoes are shrivelled around the edges and the centres are still soft. Remove from oven and allow to cool slightly.
3. Meanwhile, place the lentils in a sieve and rinse under cold running water until the water is clear. Remove any foreign matter.
4. Heat the remaining olive oil in a large, heavy-based saucepan over medium-low heat. Add the onion and cook for 10 minutes or until the onion is very soft. Add the ground cumin and cook a further 1-2 minutes or until aromatic.
5. Add the chicken stock and bring to the boil over high heat. Add lentils and stir to combine. Bring to the boil and then reduce the heat to medium. Simmer, uncovered, stirring occasionally, for 20 minutes.
6. Place the roasted tomatoes and 1/2 the lentil mixture in the bowl of a large food processor, leaving the remaining lentils in the saucepan. Process until smooth. Return the pureed mixture to the saucepan and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Season well with pepper. Serve the soup topped with a dollop of yoghurt.
Source
Australian Good Taste - April 1998 , Page 78
From: www.taste.com.au/recipes/10664/roast+tomato+lentil+cumin+soup
Roast tomato lentil & cumin soup
Preparation Time
10 minutes
Cooking Time
50 minutes
Ingredients (serves 8)
* 1 kg (about 12) large egg tomatoes, halved lengthways
* 2 tbs olive oil
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 300g (1 1/3 cups) red lentils
* 1 large brown onion, finely chopped
* 2 tsp ground cumin
* 2.25L (9 cups) chicken stock
* Ground black pepper, to taste
* Thick Greek-style yoghurt, to serve
Method
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper and place a wire rack on the tray.
2. Place the tomatoes, cut-side up, on the wire rack. Brush the cut surface of the tomatoes with 1/2 the olive oil and then sprinkle with the salt and pepper. Roast, uncovered, in preheated oven for 30 minutes or until the tomatoes are shrivelled around the edges and the centres are still soft. Remove from oven and allow to cool slightly.
3. Meanwhile, place the lentils in a sieve and rinse under cold running water until the water is clear. Remove any foreign matter.
4. Heat the remaining olive oil in a large, heavy-based saucepan over medium-low heat. Add the onion and cook for 10 minutes or until the onion is very soft. Add the ground cumin and cook a further 1-2 minutes or until aromatic.
5. Add the chicken stock and bring to the boil over high heat. Add lentils and stir to combine. Bring to the boil and then reduce the heat to medium. Simmer, uncovered, stirring occasionally, for 20 minutes.
6. Place the roasted tomatoes and 1/2 the lentil mixture in the bowl of a large food processor, leaving the remaining lentils in the saucepan. Process until smooth. Return the pureed mixture to the saucepan and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Season well with pepper. Serve the soup topped with a dollop of yoghurt.
Source
Australian Good Taste - April 1998 , Page 78
From: www.taste.com.au/recipes/10664/roast+tomato+lentil+cumin+soup