Indian Summer in a Bowl
Tomato-Ginger Soup with Lentils
I never promised you a rose garden, but I did make some vague assertion that I was going to post some lentil recipes featuring shades of India. A soup I made the other night bows in that general direction. This is a soup where tomatoes meet ginger. I’ve had enough of the tomato-basil combo to last me until next summer. This alternative tomato-ginger duet is perfect for celebrating crisp bright days perched on the edge of winter.
Briefly, I sautéed a large chopped onion in a mix of coconut oil and extra virgin olive oil (although you could use either exclusively), and then added a good dose (2-3 tablespoons) of finely grated fresh ginger, some ground cumin, some ground coriander, a clove or two of minced garlic, 5 or 6 tomatoes from the autumn farmers’ market, a squirt of tomato paste (I like the kind in a tube), a handful of red lentils for substance, salt, pepper and some water. I let this all cook for half an hour or so. Then I pureed it with my handy-dandy immersion blender (you could use a food processor, Waring blender or non-electric, old-fashioned, manual food mill with equal success, but more mess).
Finally, I let it sit for about half an hour. Sitting is essential for any soup — it helps pull all the flavors together. I served it with a good sprinkling of my favorite flakey sea salt, some toasted sesame seeds and a swirl of full fat, plain yogurt. Indian summer in a bowl.
