Olive Magazine

Tomato and tamarind soup

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal107
fat1.2g
carbs17.9g
fibre3.3g
protein7.4g
salt0.61g
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Make this tomato and tamarind soup, then check out our classic tomato soup, tomato and red pepper soup, red lentil soup, and more warming soup recipes.

Ingredients

  • 2 cloves garlic, chopped
  • a thumb-sized piece root ginger, chopped
  • 2 green chillies, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • a small bunch coriander, stalks and leaves separated
  • 50g red lentils
  • 2 × 400g tin chopped tomatoes
  • 500ml vegetable stock
  • 1 tbsp tamarind paste
  • 4 tbsp natural yoghurt

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.

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