Sunday, July 25, 2010
Lentil soup with carrot and silverbeet
Yesterday I had to spend the afternoon at work, a semi-reluctant #saturdaylibrariansortoff, because a historic display celebrating 150 years of Hawthorn Library needed to be completed. No food shopping was done. As a result, cooking this weekend has featured around stuff that I had in the house. This variant on the more traditional lentil soup is the yummy result of my foraging and I am posting the recipe here at @mundoo's request.
2 400 gr cans lentils (ie 800 gr)
1 400 gr can crushed tomatoes
1 bunch baby silver-beet
1 tbs tomato paste
2 cloves garlic
1 tbs ginger
1 tsp Sambal Oelek
2-3 cups of water
Heat soup pot on stove and add canned tomatoes
Stir in tomato paste
Strain lentils and add to pot
Peel and crush garlic and ginger and add to pot along with Sambal Oelek
Peel and slice carrots and add to pot
Roughly chop leaves and stalks of silver-beet and add to pot
Stir to combine, add cup of water and bring to the boil
Simmer until all the vegetables are tender, adding more water as needed.
Serve with buttered crusty bread.