I’ll admit I have a short temper. Sometimes it’s with an applicance that doesn’t work. Sometimes it’s triggered by muddy shoe tracks around the house. Sometimes by my son, who is being his 3-yr-old self but making a mess and racket while doing so. I try to work on it as much as I can- but there are times when I blow my fuse.
Cooking and being in the kitchen, however, makes me forget whatever it was that made me angry. I’m happy to toss a salad. Shake some vinaigrette together. Chop some onions into half-moons, dice tomatoes and slice cucumbers. And if my son has been punished, then a snack is what is produced as a peace offering.
Happy as I am to prep, chop, cook and stir, there are days when I take the lazy route- that is, cooking without having to stand over the stove for too long. For me, lazy cooking is about chopping some vegetables, roasting them in the oven, and tossing them with pasta, creating a salad, or blitzing everything into a soup.
The great thing about roasting veggies in the oven is that the oven does all the work for you…the natural sugars come alive, the juices come out and the vegetables just dress themselves, absorbing all the lovely flavours of the herbs and oil.
If you think garlic sautéing in butter/olive oil is one of the nicest (savoury) aromas, think again. Tomatoes and peppers roasting in the oven with rosemary is an aroma that can make any stomach growl. Ever since I tried Clara’s blistered cherry tomatoes, I’ve had a weakness for roasting tomatoes in the oven- big and small. I agree, cherry tomatoes look prettier when roasted and paired with pasta or a topping for a tartine, but when you are roasting tomatoes for a soup, it doesn’t matter. I also found these red chillies in the market earlier this week, and was a little undecided about what to do with them.
Anita suggested pickling them, which I intend to do, but I was impatient to get cooking with them, so I slit, de-veined and de-seeded them, tossed them with chopped tomatoes, olive oil, garlic, thyme and crushed pepper, and put everything in a 200 degree oven for 40 minutes, with a gentle toss and massage after 20 mins.
Once done, I blitzed everything in a blender with a little water, and added the mix to a pot of simmering lentils- dinner is done.
ROASTED TOMATO & LENTIL SOUP
- 4 medium tomatoes, halved
- 2 medium red chilli peppers, halved, deveined and de-seeded
- 2-3 tablespoons olive oil
- 8-10 cloves of garlic
- 1 teaspoon rosemary, fresh or dried
- A good grinding of black pepper
- Salt to taste
- 1/2 cup red lentils or husked masoor dal
- Water for boiling
- Preheat oven to 200 C.
- Place the tomatoes, peppers and garlic in a roasting tray/baking dish and toss with the olive oil, thyme, salt and pepper till well coated.
- Place in the oven for 40 minutes, checking on them after 20 mins and giving everything a quick toss.
- Once cool, place everything in a blender and blend, adding a little water, till smooth.
- Place lentils in a large pot and add enough water to cover. Simmer on medium-low heat until lentils are tender, skimming off the foam at the top periodically. Once the lentils are tender, add in the tomato-pepper puree and cook, stirring occasionally, for a few minutes more. Add more water or vegetable stock if necessary.
- Season with more salt and pepper if you wish, and drizzle some olive oil over the top before serving.