This is my 20 th post for Debbie’s Souper Sunday
Although I am not a huge fan of coriander/cilantro I tried the
Tomato & tamarind soup
from the mini issue of olive, which came with the July issue of Good Food. Three stalks and their leaves cilantro were just enough soapy flavour for us. A really speedy and healthy supper.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Tomato & tamarind soup |
| Categories: | Soup, Low fat |
| Yield: | 4 Servings |
Ingredients
| 1 | tablesp. | Oil (3 P) | |
| 2 | Garlic cloves , chopped | ||
| 1 | Thumb-sized piece root ginger , chopped | ||
| 2 | Green chillies , chopped | ||
| 1 | teasp. | Ground cumin | |
| 1 | teasp. | Ground coriander | |
| 1 | small | Bunch corianderIcilantro , stalks and leaves separated | |
| 50 | grams | Red split lentils | |
| 2 | x | 400g tins chopped tomatoes | |
| 500 | ml | Vegetable stock | |
| 1 | tablesp. | Tamarind paste | |
| 4 | tablesp. | Natural yogurt (0,5 P) |
Source
| BBC, Mini Issue of olive magazine |
| Edited *RK* 06/13/2009 by | |
| Ulrike Westphal |
Directions
1. Heat 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
:EASY
:Ready in 30 mins
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