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Cover: Gluten free cooking

Recipes with tomato paste

06Jul 12

Vegetable and Legume Soup

Vegetable and Legume Soup

This delicious and nutritious vegetable and legume soup is traditionally served to break the Muslim fast of Ramadam.  It’s called harira and is usually accompanied by dates, but as I don’t really like them, I’ve left them out of my recipe.  However, feel free to include them if you want the truly authentic experience. I also recommend this Moroccan hummus!

 

Vegetable and Legume Soup
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 125g chickpeas, soaked overnight in water
  • 50g green lentils, soaked overnight in water
  • 4tbsp olive oil
  • 2 large onions, chopped
  • 4 celery ribs, washed and chopped
  • 1 cinnamon stick
  • 1tsp turmeric
  • 1tbsp frshly ground black pepper
  • 400g canned diced tomatoes
  • 1tbsp tomato paste
  • 1tbsp cornflour
  • 40g gluten-free soup noodles
  • 4tbsp fresh, finely chopped coriander
  • 3tbsp fresh flat-leaf parsley, finely chopped
  • Salt to taste
  • 1 lemon, cut into 8 wedges
Instructions
  1. Rinse and drain well the previously soaked chickpeas and lentils.
  2. Place in a large pot of cold water and bring to the boil.
  3. Boil for 10 minutes and then reduce the heat to a simmer and let cook for 45 minutes, or until the chickpeas are quite tender.
  4. Drain off the liquid, but save it for later.
  5. Heat the olive oil in a large pot until it's hot but not smoking.
  6. Sauté the onions, celery and garlic with the pepper, turmeric and cinnamon for 3 or 4 minutes, or until the onions are translucent.
  7. Add the cooked chickpeas and lentils, the canned tomatoes, tomato paste and 1 litre of the broth from cooking the legumes.
  8. Cook for 20 minutes. Add more broth if necessary.
  9. In a small bowl or glass, make a paste by mixing the cornflour with a tablespoon or two of the broth.
  10. Stir the cornflour paste into the soup a little at a time to thicken the broth.
  11. Add the soup noodles and cook for 5 more minutes or until the noodles are tender.
  12. Remove the soup from the heat and stir in the coriander and flat-leaf parsley.
  13. Serve in bowls with a lemon wedge or 2. The idea is for each person to squeeze some lemon juice over the soup according to their own taste.

 

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14Feb 12

Spinach and Lentil Soup

Spinach Lentil SoupThis easy-to-prepare Spinach and Lentil Soup makes a great starter or first course, and if you combine it with whole grain rice it provides a complete meal.  I find it is the perfect thing to warm me up when I come in from a run on a cold winter’s day, especially with the heat of the red chilli peppers.  In fact, I’ve toned down the spiciness of this version quite a lot as I know a lot of people don’t like it too spicy.  If you’re like me though, and you do like it hot, then I recommend increasing the quantity of red chili pepper significantly, anywhere from  ¾  of a teaspoon up to 1½ or even 2 teaspoons.

As always, the best results are obtained if you try and get the best possible quality fresh ingredients you can find – nobody likes wilted, damp spinach, not even in a soup!  So make sure it’s fresh, organic if possible, and be sure to wash it well under running cold water to clean off all the dirt.

For a bit of an exotic touch, try substituting the parsley for fresh coriander.  If you do this, add it just before serving so that it maintains its aroma.  Enjoy!

You need:

  • 2 cups of dried lentils
  • 9 cups of water
  • 1 tsp. salt
  • 1 bay leaf
  • 2 medium onions, chopped
  • 4 cloves of garlic, crushed
  • 150g of tomato paste
  • 2 bunches of spinach, cleaned & chopped
  • ½ cup of fresh parsley
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. crushed red chili peppers
  • ¼ cup of fresh lemon juice

Steps:

  1. Put the water, bay leaf and salt in a large pot and bring to the boil.
  2. Add the lentils, cover, and cook for 30 minutes over a medium-low heat.
  3. Add the onion, tomato paste and garlic and cook for an additional 30 minutes.
  4. Add the spinach, parsley, ground pepper and red pepper.
  5. Mix well and cook for another 10 minutes.
  6. Add more salt to taste.
  7. Add the lemon juice, mix well and serve at once.
  8. Garnish with a bit of fresh ground nutmeg and a sprig of fresh parsley.

Ready In:  75 minutes

Serves:  3-4

Difficulty:  Out of 5 (most difficult), it’s a 2!

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