Tomato and lentil soup

Feeling the autumn chills? try this delicious soup.
recipe, tomatoes, lentils,soup

Recipe from: 18 April 2016
Preparation time: 10 min
Cooking time: 15 min


  • 80
    sunflower oil
  • 2
    onions, chopped
  • 3
    garlic, chopped
  • 2
    red chillies, chopped
  • 1
    thumb-sized piece of ginger, peeled and chopped
  • 8
    fresh curry leaves
  • 5
  • 5
    ground cumin
  • 5
    ground coriander
  • 5
    black mustard seeds
  • 10
    tamarind paste
  • 2
    tins chopped tomatoes
  • 1
    fresh coriander leaves, chopped
  • 500
    chicken stock
  • salt and freshly ground black pepper to taste
  • 250
    tinned lentils, drained
Servings: Change Serving


Heat the oil in a saucepan. Stir-fry the onions, garlic, chillies and ginger until soft and aromatic. Add the curry leaves, spices and mustard seeds and stir-fry for about 2 minutes.

Mix the tamarind paste with a little warm water and add to the saucepan, then stir in the tomatoes and fresh coriander leaves. Stir through and add the chicken stock. Bring to the boil and simmer for about 10 minutes. Purée in a food processor until smooth.

Add the lentils and heat through. Garnish with fresh coriander leaves and serve.

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Read more on: recipe  |  soup  |  tomatoes


Chicken soup

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