OK as I have decided to post about stuff that I love.
I thought I would share my favourite tomato soup recipe and a few of its modifications. The recipe was told to me years ago by an Israeli Opera Singer no less...thanks babe... wherever you are now hope its a good place :).
This is an absolute family favourite, its cheap, tasty and really really easy.
Ingredients:
olive oil
onion
couple cloves garlic (to taste)
three tins chopped tomatoes
1 litre or so vegetable stock (made from cube or Marigold if you have any)
red lentils (about three handfuls - experiment you will find your happy place)
pinch salt (optional its probably in the stock)
2/3 dessert spoons sugar
spices: paprika, cinnamon, ginger
herbs: basil, oregano
NB you will need a big stock pot for this, preferably oven proof
Start by chopping the onion if you're going to whizz doesn't really matter how, if not I prefer long very thin strips - more aesthetic. Put the kettle on to boil - with at least 1 1/2 litres of water in. Fry off in the big pan over a lowish heat, just softening not browning. As the onion is nearly cooked add the garlic, mashed or sliced thinly again what you prefer. When that is cooked, smell becomes less acrid, add the spice (paprika 1/2 to 1 teaspoon cinnamon and ginger 1/4 tsp each) and give a good stir in the pan for 30 seconds or so, add the herbs ( um approx 1tsp of each) and then the three cans of chopped tomatoes. Optional - just before the tomatoes for a really rich flavour add a glug of brandy or red wine and boil off, again as the smell becomes less overpowering its done.
Hopefully your kettle has boiled so make up your stock 1 to 1 1/2 litres, I just fill a measuring jug, its not precise this recipe. Add to the pan and stir in and then add your lentils (I just shake a few in about 2/3 good handfuls) these will affect the thickness of your soup too little and its watery, too much and its too thick - however too thick can be thinned with some boiling water so maybe err on the side of too much.
Bring to a nice rolling boil stir a couple of times to stop the lentils sticking and pop in the oven at about 150 celsius (thats about 300 fahrenheit) gas mark 3 or just a low oven (below the temp for cakes and chicken!) you can get away with lower if you are going to leave it in a long time. Abandon for at least half an hour an hour if you can. Return remove from oven, pop in the oven some nice part baked rolls or garlic bread and whizz the soup if you wish (a hand blender stick thing is best for this pop it in the pan but don't splash yourself its HOT).
You should have a nice thickish soup to serve, you will have LOTS of soup, enough for 6/8 people or tommorrow, or the freezer, or the sauce for a pasta bake... I like to vary the recipe a bit so as to give the impression it is actually different soup that I keep serving. The favourite is single cream stirred through just before whizzing mmmm. Also try not whizzing looks more sophisticated! Sliced chorizo added before the spices is nice (don't whizz this!) And cheese grated on top is great.
DO NOT tell your family/ guests that this contains lentils - if it is whizzed they won't notice/object.
The best bit...tomatoes are said to help to maintain a healthy prostate and may help prevent prostate cancer! Tomatoes also have been shown to improve the skins resistance to UV damage - both a result of lycopene. Lentils are a great source of fibre (and protein) and will keep those ol bowels healthy :), its probably the only dish I can serve that is easy to make vegan/dairyfree/gluten free for guests (watch the stock though) and its really really cheap and easy, I reckon it costs about £2 for a whole pan. If you try it see what you like to add and let me know - I might try it too!
