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Cook Time 30 minutes
Wine Riesling, Viognier
Servings 4 people

Equipment

  • hand blender
  • wok
  • sieve

Ingredients
  

  • 20 large salt water gamba's
  • 150 gram red lentils
  • 1 carrot
  • 2 tomatoes
  • 400 gram tomato polpa
  • 1 onion
  • 3 cloves of garlic
  • 1 tbsp lemon harissa
  • 1 tsp kurkuma
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp smoked paprika powder
  • 2 tbsp tomato paste
  • 1 tablet vegetable stock
  • 2 sprigs fresh cilantro
  • 1 lime
  • sunflower oil
  • salt
  • naan bread optional

Instructions
 

Preparations

  • Chop the onion and two cloves of garlic finely.
  • Peel the carrot and cut it in small pieces.
  • Cut the tomatoes in (fairly large) pieces.
  • Wash the lentils in a sieve and let the water leak out well.
  • Preheat the oven if you're adding some naan bread.

Soup

  • Put a large soup pan on medium heat and add some oil. Then add the onions and fry until they look glassy.
  • Add the lemon harissa, the tomato paste, the kurkuma, cilantro seeds, cumin seeds and the paprika powder and gently stir to mix.
  • Add the carrot and tomatoes and stir to mix again.
  • Then add the polpa, vegetable stock, lentils and 800 ml of water.
  • Let it cook for 15 minutes.
  • Then use the hand blender to make a smooth soup.

Gamba's

  • Press a clove of garlic. Peel the gamba's. Mix the garlic through some sunflower oil and put the gamba's in it. Wok the gamba's until nice and pink. Season with some salt. Squeeze the juice of half a lime over the gamba's.

Bread

  • Bake the naan bread if you're adding it.

Plating

  • Put five gamba's in the middle of each plate and scoop some soup around it. Finish with some chopped cilantro and a piece of lime.