do you have the recipe for this please?
This is adapted from Denis Cotter's book "
For the Love of Food". Ive only tried 2 recipes out of it so far but both of them were lush!
His stuff tends to be a little bit complicated and he likes to make everything in 2 stages, Im sure you could simplify it, and anyone it is definitely worth the fiddling about
For the soup stock:
Ingredients:
- 1 onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 inch ginger, peeled & grated
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 5 whole cloves
- 1 star anise
- 1 tsp turmeric
- 250g dried red lentils
- 1 tbsp tamarind paste
- 2 tbsp tomato puree
- 2 litres veg stock
Method:
- Put the coriander, cumin, cloves and star anise in a spice whizzer or pestle & mortar & grind to a powder
- Fry the onion in fry Light for 5 min until softening
- Add garlic, ginger & spices and cook, stirring, for 2 min
- Add lentils & tamarind, salt & pepper and stir to coat, then add stock, cover & simmer for 30 min
(Basically this is a soup stock you can make in bulk and then use as a base for different soup recipes by adding stuff)
For the lentil, potato & kale soup:
Ingredients:
- 1 leek, halved and sliced
- 200g kale, chopped
- 2 red chillies, deseeded & finely sliced
- 300g potatoes, cubed into 1cm chunks
- 2 tomatoes, deseeded & chopped
- 800ml spicy lentil soup stock (recipe above)
*
*I used 2/3 of the soup base (about 1800ml), as it was so thick it stood up all on its own!
The soup stock itself made 3 boxes and one box was about 900ml. I cooked as per recipe but as it was so thick I just threw another box of stock in, it was still VERY thick, this is not a watery soup!
Method:
- Fry the leek, chillies & kale in Fry Light for 5-10 min, until softened, stirring occasionally
- Add the potatoes, tomatoes and stock, cover and simmer for 15-20min until tender.
This is not a pretty soup
But it really was delicious, not in a OMG-divine-way, I cant really describe it, the flavours were really interesting and the texture with the potatoes, kale, leeks and lentils was very unusual and really filling. It is a bit of a faff, pretty much making 2 soups, but once you've made the stock its done, you've only got to chuck the veg in and simmer for 20 min next time, so its also good for quick meals at a later date. I will deffo make more of the stock and freeze it as a batch
There are other recipes in his book that you can use the stock as a base for too. I think Im really gonna like this book!
) 
