Tomato and Tamarind Soup

Perk up canned tomatoes with a few clever ingredients to make this spicy warming soup.

Serves 4


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


Heat 1 tbsp oil in a large pan. Cook the garlic, ginger and chilli for 3 minutes until fragrant.

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.

Chop the coriander leaves and mix together with the yoghurt. Swirl into the soup before serving.

Per serving
107 kcalories, protein 7.4g, carbohydrate 17.9g, fat 1.2 g, saturated fat 0.1g, fibre 3.3g, salt 0.61 g

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Recipe from Olive magazine, March 2009.