Spicy Lentil and Cannellini Bean Soup
I have an irresistible attraction to heart-warming, comfort food – especially if the word ‘spicy’ is in the title. So it was inevitable that I would be magnetically attracted to this recipe.
I stumbled across it while reading Tana Ramsay’s Home Made… is it just me or is her relationship with Gordon fascinating? They’re such complete polar opposites, she seems like a mother you’d meet at play group and he’s like the f*** swearing chef you’d be terrified to know in real life, but would secretly love to say you’ve met.Anyway, moving on from the gossip… I made this soup one Sunday afternoon, completely ignoring the description details indicating it was ‘a fantastic winter soup’ (here in Australia its the middle of one of the hottest summers on record… and winter days are limited at this end of the globe anyway, so I couldn’t justify waiting).
So with no further aplomb, here’s the soup in all its glory (with a few alterations from me).
2 rashers of bacon
1 tbsp olive oil
1 medium onion, peeled and diced
2 carrots, peeled and sliced
1 garlic clove, peeled and sliced
1 tsp garam masala
1/4 tsp chili flakes (or chili paste)
400g/14.5 ounce tin of lentils (you can use 150g/5.3 ounces dried lentils if you like)
400g/14.5 ounce tin of diced tomatoes
400g/14.5 ounce tin of cannellini beans
1 tbsp tomato puree
1 liter/1¾ pints hot water
2 good quality chicken stock cubes (you can substitute this with the homemade stock and alter the hot water amount accordingly)
½ tsp sugar (use brown or raw sugar)
zest of one lemon
Choose a large saucepan with a lid. Cut the bacon into short strips. Heat the oil in the pan on a medium heat and fry the bacon until lightly colored. Add the onion and carrots and fry for 8-10 minutes, until softened.
Add the garlic, garam masala and chili flakes and cook for a further minute or so. Stir in the lentils. Add the tomatoes, cannellini beans, tomato puree and water. Crumble in the stock cubes and stir well. Increase the heat and bring to the boil, stirring all the time so that the lentils do not stick. Reduce the heat to a very gentle simmer and pop the lid on the saucepan. Simmer for 45 minutes, stirring from time to time, until the lentils and carrots are tender.
Remove from the heat and allow to cool a bit, then add the sugar and lemon zest and season with salt and pepper to taste. Bring back to the boil and simmer for 2 minutes.
Serve in warm hearty bowls (or mugs). Add a dollop of yogurt and chopped coriander if you like.
Source: Home Made by Tana Ramsay.
Filed under: Mains, Soups | 3 Comments