Gochujang Lentil & Tomato Soup

For the Soup: 

• 15ml olive oil 
• 1 large brown onion, finely diced 
• 1 garlic clove, minced 
• 15ml freshly grated ginger 
• 5ml (1 tsp) ground cumin 
• 30ml (2 Tbsp) Gochujang paste 
• 30ml (2 Tbsp) tomato paste 
• 5ml (1 tsp) sugar 
• 15ml (1 Tbsp) soy sauce 
• 2 red peppers, deseeded and roughly chopped 
• 2 x 400g tin chopped tomatoes
• 100g (½ cup) red lentils, rinsed and drained 
• 800 - 900ml stock, vegetable or chicken stock 
• Salt and freshly ground black pepper, to taste 
• 80ml Greek yoghurt combined with 30 ml cold water 
• Chilli crisp, to serve (optional) 

 
For the Whipped Goat’s Cheese & Sesame Bruschetta:

• Butter, for spreading 
• 1 ciabatta loaf, sliced 
• 100g goat’s cheese, at room temperature
• 125g cream cheese, at room temperature
• 20g (2 heaped Tbsp) sesame seeds, toasted 

Heat 15 ml olive oil in a Le Creuset Pumpkin Deep Casserole. Add the onion and sauté until softened, about 8 minutes. Stir in the garlic and ginger and cook for another minute or two.

Add the cumin, Gochujang paste, tomato paste, sugar and soy sauce. Cook for 2-3 minutes until the paste is fragrant and slightly caramelised. Add the sweet peppers and sauté over a medium heat for 5 minutes.

Stir in the chopped tomatoes, lentils and stock. Bring up to a gentle boil. Cover with the lid and simmer for about 35 minutes. Set aside to cool slightly.

Transfer the soup to a blender and blitz until smooth. Add the soup back to the pot and heat through.

Whilst the soup is simmering, prepare the bruschetta.

Preheat the oven to 200°C. Butter the ciabatta lightly and arrange on a roasting sheet. Bake for 10-12 minutes until golden.

Place the goat’s cheese and cream cheese in a mixing bowl. Whisk well until smooth and creamy. Spread the goat’s cheese mixture onto warm ciabatta and scatter over the sesame seeds.

Ladle the soup into Le Creuset Pumpkin Mugs. Drizzle over the yoghurt and chilli crisp, if using.  Serve with warm bruschetta.

Recipe & image courtesy of Di Bibby