April 9, 2008: Creamy red lentil chowder

I'm really pushing the soup agenda lately - I guess I've missed it during the warmer months. This lentil chowder was a rich and filling mush, with really strong flavours - a little spiciness, some tangy vinegar and the earthy lentils. I loved it on the night we made it, but by the time we'd gotten through the leftovers the vinegary-lemon flavours had become a bit tiresome. I'm sure the whole package would have been improved if we'd used a delicious homemade stock as the recipe recommended, instead of store-bought salty stock. In future it might be best to make it in smaller batches (or for larger crowds).

Creamy red lentil chowder

1 tblsp olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
1 bay leaf
2 tsp dried oregano
2 tsp dried basil
1 cinnamon stalk
1 large tomato, diced
1.5 cups red lentils
5 cups of vegetable stock
1 cup dry white wine
170g silken tofu
1 tblsp miso
2 tblsp lemon juice
1 tblsp cider vinegar
Splash of hot sauce
Salt and pepper to taste

In a large pot, heat the oil and then throw in the onion, cooking for 3 or 4 minutes. Add in the carrot and celery and cook for another few minutes. Once the vegies have softened, add the bay leaf, garlic, basil, oregano and cinnamon stick. Saute for another couple of minutes.

Add the tomato and cook for another minute or so, stir in the lentils, stock and wine. Cover and bring to the boil, then simmer for 20 minutes or so, until the lentils are soft. If you can find them, take out the cinnamon stick and the bay leaf.

Put the tofu, miso and 2 cups of the soup mix in a food processor and whiz until well blended. Pour the mush back into the soup pot and stir it all through. Add the lemon juice, vinegar and hot sauce. Season with salt and pepper.