Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.
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Ingredients
- garlic 2 cloves, chopped
- root ginger a thumb-sized piece, chopped
- green chillies 2, chopped
- ground cumin 1 tsp
- ground coriander 1 tsp
- coriander a small bunch, stalks and leaves separated
- red lentils 50g
- chopped tomatoes 2 × 400g tin
- vegetable stock 500ml
- tamarind paste 1 tbsp
- natural yoghurt 4 tbsp
Method
-
Step 1
Heat 1 tbsp oil in a large pan. Cook the garlic, ginger and chilli for 3 minutes until fragrant.
-
Step 2
Add the spices and cook for a couple of minutes, then add the coriander stalks, lentils, tomatoes and stock. Bring to a simmer and stir in the tamarind paste. simmer for 20 minutes until lentils are tender, then blend until completely smooth.
-
Step 3
Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.
Nutritional Information
- Kcals 107
- Carbs 17.9g
- Protein 7.4g
- Fat 1.2g
- Salt 0.61g
- Fibre 3.3g
