Ingredients
- 200g red lentils
- 2 medium-sized tomatoes
- 1 piece of fresh ginger (walnut sized)
- 1 medium-sized onion
- 1 clove of garlic
- 2 tsps butter
- 1½ tsps garam masala
- 800 ml vegetable stock
- Salt
- 4 tsps crème fraîche
- 2 tsps lemon juice
- 2 tsp2 chopped chives
Method
- Rinse the lentils with cold water and leave to drain.
- Wash the tomatoes and chop into large chunks.
- Peel the ginger, onion and garlic and chop finely.
- Fry the chopped ginger, onion and garlic in the butter for 3 - 4 minutes.
- Add the tomatoes, lentils and garam masala and fry gently for 2 to 3 minutes.
- Add the vegetable stock and salt and pepper to taste. Bring to the boil and simmer for 10 minutes.
- Remove from heat and puree the liquid.
- Put the puree back in a pan, add the crème fraîche and stir.
- Reheat the soup stirring all the time.
- Add more salt and lemon juice to taste.
- Sprinkle on the chives before serving.
Definitions
To boil: To cook a liquid at a temperature of at least 100°C.
To chop: To cut food into small even-sized pieces using a knife or food processor.
To peel: To remove the outer layer of a food.
To purée: To press raw or cooked food through a fine sieve or blend in a food processor or liquidiser to produce a smooth mixture.
To rinse: To clean under running water.
To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.
To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the caster sugar over the fruit or sprinkle the brandy over the fruit cake.
