Roasted Red Pepper, scotch bonnet and red lentil soup (coconut milk) with crunchy spring greens
Its either an invigorator- boasting your energy and mood kind of moment or a time to slow down for need of comfort and steadying of the soul, like being engulfed into a big duvet- that moment with a bowl of soup. What a nurturing wonder cure! So simple, yet so incredibly satisfying and rewarding- the all-time, most probably historical, one pot wonder. For us it ticks both needs in one, we pretty much live on soups for lunch in the week, always with an added extra crunchy topping and some kind of jazzed up yoghurt (herby, spiced, citrus etc) - it’s so much of what we love all in one easy to hold meal- that contrast of piping hot, contrasted with something soothing and cooling and also something zingy with lots of crunch to give the dish texture and elevation. We have been serving soups like this to go in our deli at Wild by Tart for the past few months, which we have loved recipe testing for, knowing the exact play of flavours, colours and textures we love to make the perfect fulfilling soup mid-day- but its getting that combination right in a soup that makes it a very special and memorable one. There is nothing quite so depressing as a lacklustre, flavourless soup- one where, on the go, you just have to get it down you with the mentality that it’s going to fill the void and give you energy… or sometimes its literally like warmed up tap water where you find yourself going to the side and madly seasoning- which feels like a semi seizure in your liver later on from an Od’d of salt. Yes, we have all been there before, like an old fashioned salad made with bad ingredients and matched with a hopeless dressing- how is food ever allowed to be so sad? Soups need complexity and character, maybe a touch of drama- to keep you engaged, so that each mouthful isn’t the same old bland blurr. This week we have made a big quantity of this soup, really is an invigorating recipe to get you bouncing through these spring days, freezes well and then brought to life with a little squeeze of lime and sliced up raw green veggies to uplift with a crunch!