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Recipe by olive magazine

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

Latest comments and suggestions

• sarah

  22 April 2009

  sarah commented on this recipe

  Quick Tip: I going to be making this soon but don't have tamarind paste so googled alternatives and you can use either Amchoor or even HP Sauce (as it's sweet & sour!!).

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• CloClo

  27 June 2009

  CloClo rated this recipe

  

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• Vicky

  04 August 2009

  Vicky rated and commented on this recipe

  

  love this recipe, very simple to make and plenty of flavour. a great dairy free recipe if you omit the yoghurt.

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• Sinead

  28 September 2009

  Sinead rated and commented on this recipe

  

  Ive Just finished making this soup. I added pasta as i did'nt have any lentils. We just had it for lunch and i can't wait to make it again.

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Ingredients

• 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 coriander , 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 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 coriander , 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

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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