Spiced Tomato Tamarind & Lentil Soup

Following on from my last post, I have another soup recipe for you. I wasn’t planning on writing anything this weekend. I had my sights set upon making a softer set marmalade but then I thought about my week ahead and realised it would be good to make myself a soup that could see me thorough the week for lunch each day. And what a cracker it is. A combination of spice and tang, again made with store cupboard  ingredients you are most likely to have to hand. The  pickled Jalapeno and chopped egg garnishes add extra body as well as providing the soup a slightly Mexican twist.

I have yet again changed my mind on the added ingredient to my marmalade but I now have it, and I just hope it works.

This soup is going to be my second entry into the CREDIT CRUNCH MUNCH challenge hosted by FUSS FREE FLAVOURS and FAB FOOD 4 ALL.

Spiced Tomato Tamarind & Lentil Soup

Ingredients :- Makes a large amount, enough to last you a week for lunch.

  • 2tbsp olive oil

  • 2 medium onions roughly chopped

  • 2 cloves of garlic chopped

  • 1tbsp coriander seeds ground in a pestle & mortar

  • 2 large carrots roughly chopped

  • 3 sticks of celery roughly chopped

  • 1tbsp Harissa (or 1tsp)

  • 150g approx of red split lentils rinsed under water

  • 1kilo of fresh tomatoes or 2 tins of chopped tomatoes

  • Vegetable stock, roughly a pint

  • Salt & Pepper

  • 3tsp/1tbsp Tamarind  paste (you could use lime juice)

  • Chopped boiled egg & pickled Jalapeno peppers for garnish

Method :-

  1. Place the oil in a large saucepan and add in the onions, garlic, celery, carrots and fry over a medium heat for 5 minutes.

  2. Add in the pounded coriander seeds, Harissa, lentils chopped tomatoes and stock, enough to cover the lentil vegetable mix well and bring the soup to the boil.

  3. Cook over a medium/low heat until the vegetables and lentils are completely softened. This can take up to an hour and you will need to top up the soup with extra vegetable stock as the lentils absorb lots of the liquid.

  4. After the soup is cooked take it off the heat and add in the Tamarind. Then puree the soup with a blender and check the seasoning.

  5. Serve with a garnish of chopped boiled egg and pickled green Jalpenos. This turns the soup into a meal,  a very nutritious one at that  and will keep you full and satisfied for the afternoon.




  1. says

    Tomato soup is a regular feature in our house, so any ideas for new flavours to add are very welcome – I’ll be trying your recipe soon Laura. And I’ve never used tamarind paste – now I want to find out what it tastes like!

  2. says

    The addition of tamarind sounds like an excellent idea Laura – not one I would ever have thought of. Also like your chopped egg and jalapeno as garnish. I do love a good soup.

  3. says

    Hi Laura! I entered my January One Ingredient recipe and I noticed this soup….chopped boiled egg & pickled Jalapeno pepper on top sounds very interesting a great addiction to a soup (I love spicy soups!). I used tamarind before and I was not impressed so I use lime/lemon juice as a substitute….

  4. says

    Really lovely recipe Laura, that speaks to me on so many levels. I am a huge tamarind fan, and it features very prominently in my latest post (a kind of nasi goreng) and your recipe is a superb way of using it in an unexpected way. Bookmarking to make very soon. I have all of the ingredients. 

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