tomat

Ühe poti läätsesupp

ingredients

  • 1 onion, diced (or sub 2 fat shallots)
  • 6 –8 cloves garlic, rough chopped
  • 2 tablespoons olive oil
  • 4 cups diced veggies – any mix of carrots, celery, parsnip, bell pepper, potato, cabbage (I normally use 1 –2 carrots, 1 parsnip, 1–2 celery)
  • 1 1/2 teaspoons salt, more to taste.
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon allspice (optional)
  • 1 bay leaf or 1 teaspoon herbs de Provence or Italian herbs
  • 2 tablespoons tomato paste
  • 2 medium tomatoes, diced with their juices (one 14.5 ounce can, diced)
  • 4 flavorful cups chicken or veggie stock (or use 3 bouillon cubes w/ water)
  • 2 cups water
  • 1 ¼ cup small Black Caviar lentils or French Green Lentils (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for ¼ cup of the lentils for a creamier texture. 🙂
  • Finish with olive oil, lemon juice, chopped Italian parsley (or cilantro), diced tomatoes and optional chili flakes (Aleppo chili is nice here) and toasted pita.

instructions

  • Saute onion and garlic in the Instant Pot in 2 tablespoons oil until fragrant and tender, about 2-3 minutes. (Or cook in a dutch oven on the stove, over medium-high heat)
  • Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomato paste and brown it a bit. Add the tomatoes and their juices, stock and water, scraping up any browned bits. Add the lentils, stir and cover, setting the Instant pot to Pressure Cook on Normal for 12 minutes. (Alternately if cooking on the stove top, bring to a simmer and cover, simmering on low for 20-25 minutes)
  • Let the pressure release either manually or naturally.
  • Divide among bowls and drizzle with olive oil, a squeeze of lemon, chili flakes, fresh parsley and fresh diced tomato (optional)

Retsept siit: https://www.feastingathome.com/instant-pot-lentil-soup/

Mehhiko kinoahautis

1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
1 yellow onion (medium, chopped)
2 celery stalks (chopped)
3 carrots (chopped)
4 cloves garlic (pressed or minced)
2 jalapeños (seeded and chopped)
0.83 liters water
0.79 kilograms diced tomatoes
290 grams black beans (cooked, or 1 can, 15 ounces black beans, rinsed and drained)
1 1/2 teaspoons ground cumin
2 teaspoons fine sea salt
85 grams quinoa (dry/uncooked)
4 grams chopped fresh cilantro
1/8 teaspoon cayenne pepper (for extra heat, optional)
freshly ground black pepper
1 wedge lime (diced avocado, crumbled tortilla chips, grated cheese, sour cream…)

In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Retsept siit: https://cookieandkate.com/mexican-quinoa-stew-recipe/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Vegan paneer tikka masala

1 package extra firm tofu (cubed)
3 tomatoes (finely chopped)
1/2 red bell pepper (finely chopped)
1 yellow onion (medium, finely chopped)
1 green bell pepper (medium, cut into1-inchh pieces)
3 garlic cloves (minced)
1 piece ginger (minced)
1 tablespoon oil
237 milliliters water
1 tablespoon chopped cilantro (finely, for garnish)
1 teaspoon fenugreek (dried)
salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fenugreek (ground)
1 teaspoon red chili powder
1 piece cinnamon
2 cloves
1/4 teaspoon ground nutmeg
2 green cardamom pods
59 milliliters plain soy yogurt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon turmeric powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon red chili powder
1 tablespoon oil
1 teaspoon lemon juice

  1. Combine all the ingredients listed under marinade in a bowl and whisk until smooth.
  2. Add cubed tofu and green bell peppers and coat well with the marinade. Leave this at room temperature for about an hour. You can also make this ahead and refrigerate it for up to 8 hours.
  3. Place the marinated tofu and green bell peppers on a foil-lined baking tray and broil for 5minutes or until the edges start turning a little black. The yogurt will keep the tofu moist.
  4. Heat oil in a heavy bottomed pan and when oil is hot, add all the whole spices and powdered spices and cook for 5 minutes or until a nice aroma fills the kitchen. The spices may burn easily, so keep a close watch.
  5. Add onions and cook till they turn soft.
  6. Add ginger and garlic, cook for a minute.
  7. Add red bell peppers and cook till they turn soft.
  8. Add chopped tomatoes and a pinch of salt and cook till tomatoes turn mushy.
  9. Blend the contents of the pan until smooth and transfer it back to the pan.
  10. Add a cup of water and let it simmer for 10 minutes. Add more water depending on your preferred consistency.
  11. Add salt and broiled tofu/green pepper cubes and mix well.
  12. Garnish with finely chopped cilantro leaves.

Retsept siit: https://www.onegreenplanet.org/vegan-recipe/recipe-vegan-paneer-tikka-masala/

Maroko bataadi- ja läätsesupp

3 tablespoons olive oil
240 grams yellow onion (chopped)
1 large carrot (diced, 1/2 cup)
3 cloves garlic (minced, 1 Tbsp)
2 teaspoons fresh ginger (peeled and minced)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cinnamon
1.42 liters vegetable broth (then more if desired)
411 grams petite diced tomatoes
454 grams sweet potato (peeled and diced into 1/2-inch cubes, 3 cups)
192 grams brown lentils (picked over and rinsed)
salt (to taste)
8 grams chopped fresh cilantro

Heat 2 Tbsp olive oil in a pot over medium-high heat.
Saute onion and carrot 4 minutes. Add garlic and ginger and saute 1 minute.
Add remaining 1 Tbsp olive oil and spices. Saute 1 minute.
Stir in vegetable broth, tomatoes, sweet potatoes and lentils.
Bring to a light boil, reduce heat and simmer until sweet potatoes have softened, about 25 minutes.
Stir in half the cilantro and serve with remainder.

Retsept siit: https://www.cookingclassy.com/moroccan-sweet-potato-lentil-soup/

Mehhikopärased vürtsikad punased läätsed

192 grams red lentils
0.71 liters water
1 tablespoon olive oil
160 grams onions (chopped)
1 can diced tomatoes
1 1/2 teaspoons cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne powder
1 teaspoon crushed garlic

Add your olive oil and onions to a pot and cook until they are starting to brown. In the meantime rinse your lentils and set aside. When the onions start to brown, add the rest of the ingredients and bring to boil. Once boiling, turn down the heat to a simmer. Cook for 10-15 minutes or until lentils are tender. Garnish with sour cream and cilantro if using.

Retsept siit: https://mylifecookbook.com/mexican-spice-red-lentils/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Moqueca ehk Brasiilia kalahautis kookospiimaga

Koostisosad:

Marinaad:

* Pool pesa küüslauku – hakitud
* 2 spl värsket laimimahla
* 3/4 tl jämedat soola
* 1 spl maguspaprikat
* 2.5 tl jahvatatud köömneid
* 1.5 tl värskelt jahvatatud musta pipart

Ülejäänud koostisosad:

* 700 kuni 900g lõhefileed, mis on tükeldatud suupärasteks ampsudeks
* extra virgin oliiviõli
* 2 keskmist sibulat
* 1 suur roheline paprika (tükeldatud)
* 2 keskmist tomatit (viilutatud)
* soola ja värskelt jahvatatud must pipar
* 1 x 400 ml-ne suure rasvasisaldusega purk kookospiima
* 1 suur kimp koriandrit (hakitud)

Valmistamine:

1. Marineeri lõhe. Sega kokku marinaadi koostisosad, lase lõhel istuda vähemalt 2h. Mida kauem, seda parem.
2. Pane koostisosad kihiti suurde potti — poti põhja pane natuke õli. Lisa kiht sibulat, siis kiht tükeldatud paprikat ja kiht viilutatud tomateid.
Kalatükid koos marinaadiga aseta kõige peale ja korda uut kihti — sibulad, paprika, tomatid.
3. Garneeri koriandri, kookospiima ja oliiviõliga (õli kohe mitu supilusikatäit), raputa peale soola ja pipart.
4. Hauta kaane all madalal kuumusel niiumbes 30 minutit kuni tund kuni juurviljad on küpsenud.

See retsept ei ole 100% õige nagu ma brasiillastelt tööl kuulsin. Retseptis peaks olema oliiviõli asemel palmiõli, sest just palmiõli pidi olema maitse puhul määrav.

Retsept siit: https://www.simplyrecipes.com/recipes/salmon_fish_stew_brazilian_style/

Tomatisupp tursaga

Suvemagusad tomatid koos õrna lihaga tursaga, seltsiks küüslauk, basiilik ja sortsuke valget veini – kooslus, mis küünib oma lihtsuses ja maitsetäiuses gurmeemaailma kõrgusteni.

Koostisosad

400 g Tursafilee
3 tk Küüslauguküüs
1 tk Hakitud tšillipipar
300 g Kirsstomatid
200 g Hästi küpsed tomatid
1 dl Valge vein
5 dl Köögivilja – või kalapuljong
Värske tüümian
Sool
Must pipar
Suhkur
Värske basiilik
Oliiviõli

Valmistamine

  1. Eemalda esmalt tomatitelt nahk. Selleks tee tomatitesse ristlõige ja aseta vili paarikümneks sekundiks keeva vee sisse. Tõsta välja, jahuta ja eemalda koor. Tükelda.
  2. Kuumuta poti põhjas oliiviõli ja hauta küüslauku ning tšillipipart keskmisel kuumusel õli sees paar minutit. Lisa tükeldatud kooritud tomatid, poolitatud kirsstomatid ja tüümian. Lisa vein ja lase sel veidi aurustuda. Kalla peale puljong, lase keema tõusta ning keeda siis vaiksel tulel umbes 15 minutit.
  3. Maitsesta suppi soola, pipra ja suhkruga. Lisa tükeldatud tursafilee ja kuumuta paar minutit, kuni kala on küps. Serveeri kohe. Lauale andes lisa värsket basiilikut ning paar keerdu musta pipart.

Retsept siit: https://toidutare.ohtuleht.ee/951459/tomatisupp-tursaga

Kruubi-läätsesupp

Koostisosad:

  • 1.5 dl Odrakruubid
  • 1.5 dl Rohelised läätsed (või hernepoolikud)
  • 1 tk Suur sibul 
  • 2 tk Küüslauguküüs
  • 2 tk Sellerivars
  • Õli praadimiseks
  • 400 g Purustatud konservtomatid
  • 1 tl Prantsuse ürdisegu
  • 0.75 dl Aedvilja- või kanapuljong
  • 2 tk Suur porgand
  • 150 g Värksed või külmutatud suhkruherned
  • 250 g Suitsuvorst või – sink
  • 1 l Kuum vesi
  • Sool
  • Purustatud must pipar
  • 2 spl Soovi korral palsamiäädikas
  • 1 tl Soovi korral suhkur
  • 150 g Riivitud juust pealeraputamiseks

Valmistamine:

1. Loputa eraldi kruubid ja läätsed, jäta mõlemad vee sisse paisuma.

2. Tükelda sibul, küüslauk ja seller ning hauta poti põhjas kuumas õlis paar minutit, kuni sibul hakkab klaasjaks muutuma. Vala kruupidelt vesi ära ja tõsta potti, kuumuta segades koos köögiviljadega mõned minutid. Lisa tomatikonserv ja ürdisegu, sega ja kuumuta veel paar minutit. Vala juurde puljong, lase supil keema tõusta ja keeda keskmisel kuumusel 10 minutit.

3. Vahepeal puhasta porgandid ja lõika õhukesteks kangideks või viiludeks. Tükelda hernekaunad. Lõika suitsuvorst või –liha tükikesteks.

4. Lisa supile porgandid, hernekaunad, pestud läätsed ja lihakraam. Aja uuesti keema, siis alanda kuumust ja lase supil tasasel tulel podiseda umbes 30 minutit või kuni läätsed hakkavad lagunema ja kruubid on pehmeks keenud. Keeda umbes liitri jagu vett ja lisa seda supile nii palju, kui paksu või vedelat suppi soovid.

5. Maitsesta supp soola ja purustatud musta pipraga, soovi korral ka palsamiäädika ja suhkruga. Jaga supp taldrikutesse, raputa ohtralt riivitud juustu peale, lase sellel veidi sulada ja serveeri.

Retsept siit.