It's getting cold round here. From Vegetarian Good Food, Christmas 2002. 477 cals, probably without the mini-poppadom garnish. Serves 4, so that's 2 mains and 2 lunches.
- 2 medium onions, roughly chopped
- 3 large garlic cloves
- 2 inch piece fresh ginger
- 2 red chillies
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 2 tsp turmeric powder
- 1 tsp ground cinnamon
- 2 tbsp hot water
- 3 tbsp vegetable oil
- 6 oz red split lentils
- 6 oz yellow split peas
- 2.5 pints vegetable stock
- 1 x 400gm can chopped tomatoes
- 6 tbsps low-fat creme fraiche
- 6 tbsps chopped fresh coriander
- 4 sprigs fresh coriander
Whizz all the paste ingredients in the processor, to a rough paste.
Heat the oil and fry the paste for 5 minutes, stirring so it doesn't catch and burn. And soup ingredients, boil, and simmer for 45 minutes. Stir frequently, adding water if it gets too thick. After 45 minutes, lentils should be tender but still whole (or at least, the split peas should be, I think red lentils would probably be nicely mushy by now). Season to taste.
Mix creme fraiche, coriander and any seasoning (I assume they mean salt and pepper, I wouldn't bother).
Serve soup and add a spoonful of cream, a sprig of coriander, and mini-poppadoms if you like.
Damn, I have to go back and put vegetarian tags on things now.