35 minutes + 4 hours refrigeration
Chilled Tomato-Lentil Soup
|10 ml (2 tsp)||curry powder|
|398 ml (1 can)||diced tomatoes|
|750 ml (3 cups)||vegetable stock|
|310 ml (1 1/4 cup)||red lentils, rinsed|
|400 ml (1 can)||coconut milk|
|To taste||fresh coriander leaves|
|1||lime, in 6 wedges|
|80 ml (1/3 cup)||Neilson sour cream|
In a soup pot, sweat the onions in the butter for about 8 minutes without browning. Add the curry powder and cook another 2 minutes.
Add the tomatoes and vegetable stock, bring to a full boil and reduce, uncovered, for 5 minutes.
Add the lentils, return to the boil, then simmer, covered, for 25 minutes or until the lentils are cooked.
Remove from heat, add the coconut milk and blend the soup until smooth. Adjust the seasoning.
Refrigerate at least 4 hours and serve cold, garnished with fresh coriander, a wedge of lime and a dollop of sour cream.