Spicy Tomato, Lentil & Coconut Soup From Saffron Restaurant,

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

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 tomato
• 200 ml coconut milk
• 50 g red lentils
• 1 tablespoon fish sauce

Recipe

• 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.