Introducing our weekly recipe from TALK Eat Laugh, run by Rachel Muse and Becky Dowst, is a Salisbury-based catering company operating locally and internationally.
Check out this weeks vegan recipe, high protein and really good for the immune system to fight off those end of winter colds.
Lentil Tamarind Soup
340g (2 cups) Dried Red Lentils
1 medium (120g) onion, diced
60ml (4 Tablespoons) Chili Oil
40g Ginger (peeled and cut into match sticks)
45ml (3 Tablespoons) Tamarind paste
½ Vegetable Stock cube (optional)
Boil the kettle. Soak the lentils in a large bowl in 600ml (3 cups) of water from the kettle.
In a soup pot fry the onion on a medium heat in 30ml (2 tablespoons) of chili oil, until just starting to colour. Add the ginger matchsticks and stir.
Boil the kettle again.
Drain the lentils in a colander and rinse in cold water.
Add the lentils to the soup pot.
Add 1 litre of boiling water to the pot and stir well.
Add the tamarind paste and the vegetable stock cube, if using. If not using the stock cube use 1 teaspoon (6g) of salt.
Adjust heat so the soup simmers for 20/25 mins.
During the cooking process wash the lemon, use a potato peeler to peel the lemon. Cut the lemon peel into very fine slices. Juice the lemon.
At the end of cooking time, puree with a stick blender, taste and adjust the seasoning add salt, pepper and tamarind paste to taste. Texture may also need to be adjusted if too thick, add required amount of hot water and puree to encorperate.
Serve the soup in a bowl or a mug. Add a few drops of lemon juice, a drizzle of chili oil and a few strands of lemon peel.
Who are TALK Eat Laugh?
Talk Eat Laugh hosts regular local pop-up restaurants and supper clubs, described as “a cross between a dinner party and a restaurant” where guests can make friends while having a lovely meal. They also do catering for private events in people’s homes.
Currently, the supper clubs are mostly based at Dinghams Salisbury, but are always looking for new venues. Their next event, Spring Supper Club, is at Dinghams on Wednesday, March 30, 7pm.
Tickets: Early bird £33 until March 19, £36 thereafter, at 01722 506045. To get in touch about your own event, or request a Supper Club where you live, contact Becky on 07741 128280 or email@example.com.