Tomato and lentil soup

Recipe from: 18 April 2016
recipe, tomatoes, lentils,soup

Ingredients 16
Servings 4
Time 00:10

Ingredients

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

Method

00:15
 
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
 

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