Spicy tomato soup with potato and lentils

Rich tomato soup with potatoes guarantees a full belly.

Here in the north tomatoes are of such poor quality in winter that we just try to forget about them from November to March. But I get tomato cravings, bad ones.

Lately I couldn't stop thinking about tomato soup – especially the creamy, greasy variety you get served as a starter in many Indian restaurants. I came up with my own version, but less greasy and less Indian.

It turned out so well, that my boyfriend and I fought over the leftovers for lunch the next day!

Spicy tomato soup with lentils 

(3-4 portions)
1 onion, finely chopped
3 organic garlic cloves, minced
2 tbsp fresh organic ginger, minced
A dash of hot chilli sauce or chilli powder
1 tsp ground cumin
1 tsp curry powder
1 litre water
200ml organic red lentils
3 potatoes of a waxy (firm) variety, peeled and cut in small cubes
500ml tomato passata
2 tsp salt
100ml high quality coconut milk
Salt, sugar and lemon juice to adjust taste depending on the sweetness/acidity of the passata

Fry onion, garlic, ginger for a few minutes, stir in the spices and add water, lentils and potatoes. Boil for about 20 minutes, until potatoes are soft (but firm). Pour in the tomato passata and add salt. Bring the soup to a boil before you add coconut milk and give it a taste. Don't boil after adding the coconut milk, as it will curdle. Adjust with salt, sugar and lemon juice if needed.


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