I’ll Be Back … for another bowl!
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Ingredients:
- 150 gm brown lentils
- 4 medium potatoes
- 2 medium carrots
- 1 medium onion
- 2-3 tablespoons of miso paste
- 4-5 tomatoes (puréed)
- 1-2 red chillies (adjust to taste)
- 3-4 garlic cloves (minced)
- 1 teaspoon tamarind paste (optional)
- Salt to taste
- Fresh herbs (coriander, parsley, dill)
- Vegetable oil
Instructions:
Prepare the lentils:
- Rinse and soak the brown lentils overnight for better texture and faster cooking
- Boil them in salted water for about 1 hour, or until they are nearly tender
Cook the vegetables:
- Once the lentils are almost ready, add diced potatoes, carrots, and onion to the boiling water
- Cook for about 15 minutes, until the vegetables start to soften
Prepare the spicy miso tomato sauce:
- Blend tomatoes, chilies, miso paste, and garlic into a smooth sauce
- Add it to the soup and let everything simmer for another 5–7 minutes
- If using, stir in some tamarind paste for extra depth of flavour
- Taste and adjust salt as needed
- Let the soup cool slightly before serving
Garnish and Serve:
- Chop the fresh herbs and mix them with vegetable oil.
- Spoon the herb-oil mixture on top of the soup before serving for extra aroma and richness