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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.

  • 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

Nutrition:

  • 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.

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