Tomato and tamarind soup

  • 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.



  • 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


  • 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