May the heavens forgive me but I’ve just tampered with a Madhur Jaffrey recipe. I was having a “oh no it’s a week until payday and we have nothing for lunch” moment combined with lingering guilt over not making a single thing yet from her newest book – and this was the result.
Indian Tomato Soup
You know how they say “so simple even your kids could make it”? Well, with just a little help from me regarding measuring and guidance so turmeric didn’t go all over the kitchen, the Small Girl made this. She’s two and three months. Ok, I turned the element on and gave it an occasional stir, but you get the picture. It really is that easy.
2 tins peeled tomatoes (chopped makes it even easier)
100g red lentils
500mls water (wash out the tomato cans)
1Tbsp coriander seeds
1Tbsp ground cumin
1/4tsp ground turmeric
1/2tsp chilli powder
1 red onion, finely chopped
1 5cm piece of fresh ginger, finely chopped (or, if you can’t be bothered, cut in a few pieces and chuck them in whole – I often do this with frozen ginger)
Put everything in a pot. Bring to boil then turn down and let simmer gently for about an hour. Top up with more water if it looks like it’s getting too thick. Taste for seasoning, add about 1tsp salt. Remove the giant pieces of ginger at this point. Serve sprinkled with handfuls of fresh coriander. That’s it. Serves 4.