Friday, August 13, 2010

Red Lentil Tofu Soup

This attractive tofu and vegetable soup, made with cinnamon, is ideal for cold and hungry days, especially after energetic activities and long country walks in fresh frosty air.

Serves 2-3

2 tbsp vegetable oil
50g firm tofu cut into cubes
1 onion chopped
1 tbsp soya sauce
1 tbsp minced garlic and ginger
200g tomatoes chopped
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1 tbsp tomato puree
1 tbsp curry powder
50g red lentils washed
50g boiled chickpeas  / can
1 vegetable soup cube
250g noodles
salt & pepper to taste
Coriander leaves for garnishing

Heat oil in a pan sauté cubed tofu, with 1 tbsp soy sauce until they are brown and set aside

In a pan stir fry onion and garlic, ginger for 2 minutes. Add vegetable stock cube, 1 bowl of water, chopped tomatoes, tomato puree, curry powder, red lentils, turmeric and ground cinnamon. Stir well and cook for around 25 minutes, till lentils are soft.

When soup is simmering add chickpeas, salt, pepper and stir well.

Separately boil noodles and set aside. Serve noodles in soup bowls, ladle soup on top and garnish with coriander leaves and lemon slices.

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