Archive for April, 2011

If you haven’t already purchased the Crown Street Cooks cookbook then you really MUST. Half the recipes are from chefs at well-known Surry Hills cafes and restaurants, while the other half are family favourites from the parents and grandparents of kids at Crown Street School. With stunning photographs, illustrations (drawn by one of the primary school’s students) and recipes such as Paella, Cafe Mint’s Breakfast CousCous,¬† Scottish¬†Potato Scones and Sparkle’s Vanilla Cupcakes, it has quickly become one of my favourite cookbooks. Only $35, with all proceeds going to Crown St School and the Salvation Army. For more information including stockists, visit http://www.crownstreetcooks.com.au/

This particular soup, contributed by one of the Crown St School mums, has become a regular addition to the weekly meal plan…

Roast Tomato, Red Lentil & Cumin Soup

1.5kg roma tomatoes
2 heaped tsp ground cumin
1/4 cup olive oil
1 red onion
2 cloves garlic
1 1/2 cups red lentils, washed
2 small carrots
1 tbs tomato paste
Greek style yoghurt, to taste
Freshly chopped coriander, to serve

Prehead oven to 180*C. Cut tomatoes in half. Place cut-side up on a baking tray. Mix cumin with olive oil and spoon sparingly over tomatoes (reserve a third). Season with salt and pepper. Bake in oven for 45mins to 1 hour, until they are soft and juicy.

In a large saucepan, saute sliced red onion and garlic in leftover cumin oil. Add washed lentils add cook over low heat for 5mins. Add 1.5lt water and diced carrots and simmer for 30mins. Add tomatoes and tomato paste and puree with a stick blender. Heat through. To serve, ladle into bowls and too with a generous serve of Greek style youghurt. Sprinkle with coriander.

The cookbook recommends serving with Turkish bread, but I wouldn’t go overboard here- this soup is very filling!


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