Tomato and tamarind soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 2 cloves garlicchopped
- a thumb-sized piece root gingerchopped
- 2 green chillieschopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- a small bunch corianderstalks and leaves separated
- 50g red lentils
- 2 × 400g tin chopped tomatoes
- 500ml vegetable stock
- 1 tbsp tamarind paste
- 4 tbsp natural yoghurt
Nutrition: per serving
- kcal107
- fat1.2g
- carbs17.9g
- fibre3.3g
- protein7.4g
- salt0.61g
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.
