I made a warming
yet summery light vegan red lentil soup with Thai flavours. The
recipe is from Yotam Ottolanghi's vegetarian cookbook Plenty More
(p. 100-101) and it has also been published in an older Guardian
article The new vegetarian: Thai red lentil soup. In the
recipe in the book there's an addition of aromatic homemade chilli
oil as finish on the soup, which makes such a warming and nice
addition. There are also crunchy sugar snap peas on the top of the
soup to add a different texture to it and to make it more interesting. I made my own red curry paste
for this soup (similar to this one).
The soup recipe on
the web page is pretty much the same as in the book, so I am not
going to repeat it here, but I will write the chilli oil ingredients
below, as I think that it can make a wonderful addition to many
dishes.
Chilli-infused oil
180
ml sunflower oil
1
shallot
1
garlic clove
1 tsp
ginger
½
red chilli
½
star anise
2 tsp
curry powder
1 tsp
tomato purée
Zest
of ½ lemon
Heat
the oil in a pan. Add the finely chopped shallot, garlic, ginger,
chilli, star anise and curry powder and fry at low heat for five
minutes.
Add
the tomato purée, the remaining oil and lemon zest. Simmer for 30
minutes. Let cool and strain through a muslin.
As
this dish is quite legume-centric I would like to share this recipe
with My Legume Love Affair #96 June Edition 2016 hosted
by Lisa from Lisa's Kitchen.
Have
a good weekend all!
Your
VegHog
That is gorgeous. I adore Thai food and am intrigued by the chili oil. Thanks so much for sharing with MLLA.
ReplyDeleteIt's a great recipe by Ottolenghi, isn't it! I really need to make this more often.
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