Tomato and tamarind soup

Name: Tomato and tamarind soup
Total time: 30 min
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

30 minutes
serves 4
Easy

Indian spices, chilli and tamarind give a real kick to this tomato soup. It's so healthy it's practically fat-free so if you want an extra hearty dish just add a handful of cooked rice or serve with naans.

December 19, 2014 at 2:30 pm

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.