Ingredients
1 Tbl of Olive Oil
1 Brown onion
3 Garlic cloves
1 Tbl mild curry powder
1.5 cups of dry Red Lentils
1 Tomato Roughly chopped
4 Cups of Vegetable stock
2 Tbl of reduced fat sour cream
2 Tbl of fresh chopped parsley
Method
1. Heat oil in large saucepan over medium heat. Cook onion & garlic (3-5 mins). Add curry powder (over 30 secs). Add lentils and brown for 30 seconds.
2. Add tomato, 1 cup warm water & stock. Bring to the boil, reduce heat to medium-low. Simmer uncovered for 20 mins or until soup has thickened & lentils are cooked.
3. Add sour cream and parsley, ladle into bowls.
4. Garnish with parsley
5. Serve with garlic focaccia bread
Celebrity Chef guest appearance! Chef Johnny D’s trussed tomatoe temptation (Score: 102/150)
July 2, 2010
Celebrity Chef, Johnny D… former head chef from The Old Manly Boat Shed and The Shore Club, Manly – treated us this week, with this super healthy tomato number, served with Jamesons Estate ’09 Galambine Chardonnay
Ingredients:
One large brown onion
One garlic clove
Jar of semi sun dried tomatoes in garlic infused oil
4 punnets of cherry tomatoes
3 tins of roma tomatoes
salt & pepper
Fresh basil
Parmesan loaf
Method:
In a large pot gently sauté the chopped onion and garlic in a little olive oil
Cook until translucent and aromatic.
Add the cherry tomatoes and cook down until they are softened and mash-able with a wooden spoon.
Add the semi sun dried tomatoes with a little slug of the oil infused with garlic.
Add the tinned tomatoes, salt and pepper and allow to simmer for ten minutes.
Transfer the mix into a blender and puree.
Once blended, pass the soup through a sieve.
NOTE: there is no stock added in this recipe, all the juice comes from the tomatoes, making this a super light, healthy winter option.
Serve with croutons and julienned basil
