Warming Lentil Soup


  • 1 big bunches of watercress

  • 6 Italian plum tomatoes 

  • 4 cloves of garlic

  • 1 onion

  • Vegetable stock

  • 1/2 cup lentils

  • 1/2 cup bulgur

  • 1 tablespoon of tamarind paste

  • 1 teaspoon of chili paste


Serve with warm soda bread.



1 Sweat the onion and garlic in the olive oil for a good 10 minutes on low
2 While that is sweating, wash the watercress, discarding the very
thick stalks. Cut the tomatoes into thick chunks.
3 When the onion and
garlic are well sweated, add the watercress, tomatoes, and about 1 litre of
vegetable stock.
4 Bring to the boil and then simmer and cook for about 30
minutes (10 minutes in a pressure cooker). Blend it thoroughly with a hand
blender or in a blender.
5 Add the lentils to the soup and bring it back to the boil. Simmer for about
30 minutes (7 in a pressure cooker) or until the lentils are tender.
6 Add the bulgur and simmer until the bulgur is tender - 10-15 minutes.
7 Add
the tamarind and chili pastes, taste it, and then add salt and pepper to
8 Add more liquid if you need it or simmer a bit longer to reduce the
amount of liquid.