It’s been a while since I have posted a recipe, and yet this is my real passion. This doesn’t mean to say I haven’t been cooking and experimenting, I have, but just haven’t got around to posting any of the recipes.
Those of you who follow No Waste Tastes Great, will know that last Thursday in anticipation of having some tomatoes left over (from a very kind donation) I made a slow-cooked tomato soup which was lovely! It’s the first time I had made it without lentils, yet it was still fantastic. Really tasty, which I am sure was down to the ‘homegrown’ element of the ingredients. Plus they were donated, which means they didn’t cost a penny. At the risk of sounding like Ebenezer Scrooge – that made them taste even better! 🙂
Upon doing my meal plan last week, and then my grocery shop I had planned in a tomato soup for this Thursday coming. Thursday night is my 10k run night in training for the half marathon (just 4 weeks away now…). Soup is a great dinner as it digests well and doesn’t induce stitch!
However, the market stall I buy my produce from didn’t have any suitable tomatoes, so I purchased carrots instead for my favourite soup.
It must have been fate, as Sunday I got a text from my good friend Running_Mum who claimed she had a ‘EU Mountain of Cherry Tomatoes’ which her Hubby had grown this year. Despite making Chutney and Ragu for the freezer, she still had an abundance. Yay! I had toms, and lots of them!
Simply Smouldering Cherry Tomato, Chilli & Lentil Soup – Slow-cooked of course!
(This isn’t the soup I made last Thursday – I’ll post that in the future)
*I’ve actually entered this recipe in a competition being held in the UK by “New Covent Garden” for their Valentines Soup 2012. The winner gets their recipe on supermarket shelves next year. I would love it to be me, so if you can spare a few minutes to follow this link and vote for me I would be so appreciative! Thank you!*
- 450g (1lb) Cherry Tomatoes (Halved)
- 150g (1/3 lb) Sundried Tomatoes (Sliced)
- 150g (1/3 lb) Dried Red Lentils
- 2 Garlic Cloves (Crushed)
- 1 Teaspoon (5ml) Chilli Powder (Strength dependent on taste – I used ‘Hot’ and it had a real kick, which I like! Bear this in mind, perhaps start with 1/2 teaspoon if unsure, or use mild *update 26/09 I did a second batch of this for a friend and used 1/2 teaspoon and it actually tasted better with less chilli)
- 1 Teaspoon (5ml) Cumin Powder
- 1 Teaspoon (5ml) Dried Basil
- 1 x Medium Onion (Finely diced)
- 1 Tablespoon (15ml) Tomato Puree
- 900ml (1+1/2 Pints) Hot Vegetable Stock
- Blackpepper to season
- Rinse and drain the Dried Lentils. Then boil rapidly for 10 minutes. When cooked re-rinse and then leave to drain whilst you prepare the other ingredients.
- Wash and halve the Cherry Tomatoes and pop in slow-cooker.
- Add the sliced Sundried Tomatoes. If using tomatoes out of a jar make sure you drain the oil.
- Add the crushed Garlic Cloves, the Chilli and Cumin Powder.
- Add the finely diced Onion and the Basil.
- Add the Tomato Puree and the cooked Red Lentils stir well.
- Pour over the Hot Vegetable Stock, add some Blackpepper to season and stir well again ensuring all ingredients are mixed thoroughly.
- Place lid on the standard Slow-Cooker – ensuring there is at least 1″ at the top without liquid/ingredients.
- Leave for 4 hours on high or 8 hours on low
- When cooked blend carefully with a hand-blender to desired consistency.
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practise makes perfect!