Name: Tomato and lentil soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 80 ml sunflower oil; 2 onion chopped; 3 cloves garlic cloves, chopped; 2 red chillies chopped; 1 fresh ginger peeled, chopped; 8 curry leaves fresh; 5 ml turmeric; 5 ml cumin ground; 5 ml coriander ground; 5 ml black mustard seeds; 10 ml tamarind paste; 2 tinned tomatoes chopped; 1 bunch fresh coriander chopped; 500 ml stock chicken; salt and freshly ground black pepper to taste; 250 ml lentils tinned, drained

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Ingredients (16)

80 ml	sunflower oil
2	onion — chopped
3 cloves	garlic — cloves, chopped
2	red chillies — chopped
1	fresh ginger — peeled, chopped
8	curry leaves — fresh
5 ml	turmeric
5 ml	cumin — ground
5 ml	coriander — ground
5 ml	black mustard seeds
10 ml	tamarind — paste
2	tinned tomatoes — chopped
1 bunch	fresh coriander — chopped
500 ml	stock — chicken
	salt and freshly ground black pepper — to taste
250 ml	lentils — tinned, drained

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Method:

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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