Weekly soup for Souper Sunday: Tomato & tamarind soup

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

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


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)


  BBC, Mini Issue of olive magazine
  Edited *RK* 06/13/2009 by
  Ulrike Westphal


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
:Ready in 30 mins


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