Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant,

Submitted by Mellowpuff

"This amazing soup is from the highly acclaimed Saffron restaurant in Arrowtown, NZ. It is absolutely delicious with naan!! Notes: The recipe calls for Star Anise, however I usually substitute fennel seeds.. I also use coconut oil instead of peanut and 3 cans of tomatoes if I don't have fresh. If you can't find Palm sugar, try brown sugar. Enjoy! (^^)"

 

• Ready In: 45mins
• Ingredients: 17
• Yields: 1 pot
• Serves: 8-10

ingredients

• 1 tablespoon coriander seed
• 1 tablespoon mustard seeds
• 1 star anise or 1 teaspoon fennel seed
• 1 cinnamon stick
• 2 green cardamom pods
• 2 teaspoons turmeric
• 6 black peppercorns
• 1 garlic clove, minced
• 1⁄2 red onion, chopped
• 10 g fresh ginger
• 3 tablespoons peanut oil
• palm sugar, to taste
• 3 tablespoons sherry wine vinegar
• 1 kg very ripe tomatoes
• 200 ml coconut milk
• 50 g red lentils
• 1 tablespoon fish sauce

directions

1. Slow roast the dry spices in a frypan. Will be very aromatic! Pound in a mortar. (I usually don't bother as I enjoy the taste explosion when you crunch down on a seed!).
2. Heat the oil in a large pan, then gently fry the garlic, onion and ginger.
3. Add the spices and fry another couple of minutes.
4. Add the rest of the ingredients (minus the lentils and fish sauce) and bring to a boil. Reduce heat & simmer for 30mins.
5. Blend quickly to break up the tomatoes.
6. Add the lentils & simmer for 5 minutes, stirring constantly until the lentils are cooked. Add fish sauce & serve.