This is the first time I have made this and the result was very good. It was delicious
with lashings great flavour, a tinge of great texture and great hearty meal for a
cooler day.. (Okay 25C is not cool I suppose)
Makes 8 serves
3 litres vegetable stock
250g/9 ounces brown lentils
250g/9 ounces cooked chickpeas
250g/9 ounces cooked soya beans
1 Tbsp olive oil
1 tsp yellow asafetida
6 roma tomatoes
200ml tomato puree
250g/9 ounces flavoured tempeh or tofu cubes fried golden brown
1 tsp ginger
1 bunch coriander
100g/3 1/2 ounces wheat vermicelli or angel hair pasta
1 1/2 tsp black pepper
juice 1 large lemon
Boil the vegetable stock over a full heat. Add the lentils
reduce the heat and simmer for 10 minutes or until half cooked.
Add the cooked chickpeas, soy beans and simmer for another 10 minutes or until
the lentils are soft, but not broken.
Heat the oil in a small frying pan and fry lightly
the asafetida then pour into the soup.
Add the tomato puree and roma tomatoes, chucks of tempeh or tofu,
the ginger, half of coriander and the vermicelli. Return the soup
to a rolling boil and cook the soup for 10 minutes more, or until
the noodles are tender. Finally add the pepper the remaining coriander
and the lemon juice.
Serve hot with cous cous or freshly baked bread