Nigel Slater’s recipe for lentil and tomato soup

A spiced and warming vegetarian classic

Wash 175g of small red lentils in cold running water. Put 1 tsp of cumin seeds in a spice grinder. Crack 8 cardamom pods, extract the black seeds from within and add them to the cumin. Grind the spices to a coarse powder. (You can also do this with a pestle and mortar.) Tip the ground spices into a food processor, then add 35g of ginger, peeled and cut into pieces, 3 cloves of garlic, peeled, 1 tsp of turmeric powder and 2 small chillies. Pour in 1 tbsp of groundnut oil and process to a coarse paste.

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Source: theguardian
Nigel Slater’s recipe for lentil and tomato soup