Tomato and tamarind soup
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.
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
- 50 g red lentils
- 2 × 400g tin chopped tomatoes
- 500 ml vegetable stock
- 1 tbsp tamarind paste
- 4 tbsp natural yoghurt
Instructions
- 1
Heat 1 tbsp oil in a large pan. Cook the garlic, ginger and chilli for 3 minutes until fragrant.
- 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.
- 3
Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.
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