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You are here: Home / Family food / Spiced Tomato Tamarind & Lentil Soup

Spiced Tomato Tamarind & Lentil Soup

January 27, 2013 by Laura Scott 18 Comments

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.

 

 

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Related

Filed Under: Family food, Snacks and starters, Soups, Speedy Suppers, Vegetable dishes, Vegetarian dishes Tagged With: Lentil, Soup, Tamarind, Tomato

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Comments

  1. Sarah says

    January 27, 2013 at 9:26 pm

    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!

    Reply
    • Laura Scott says

      January 28, 2013 at 9:01 pm

      Tamarind is a favourite of mine. It is tangy and delicious, you should definitely try it!

      Reply
  2. thelittleloaf says

    January 28, 2013 at 12:41 pm

    Have you got a new image for your website header? Looks very lovely. As does this soup 🙂

    Reply
    • Laura Scott says

      January 28, 2013 at 9:02 pm

      Yes, new header is in place and thanks for noticing xx

      Reply
  3. Choclette says

    January 28, 2013 at 5:20 pm

    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.

    Reply
    • Laura Scott says

      January 28, 2013 at 9:03 pm

      Me too Choclette, and the garnish does turn it into a much more substantial bowlful :)x

      Reply
      • Choclette says

        February 3, 2013 at 6:48 pm

        I used tamarind in a tomato, chickpea and Swiss chard stew tonight and I was really pleased with the result, so thanks for the inspiration.

        Reply
        • Laura Scott says

          February 3, 2013 at 10:19 pm

          Oh I have heard of that recipe and really want to try it too. Tamarind is just brilliant!

          Reply
  4. Alida says

    January 29, 2013 at 5:25 pm

    What a wonderful lentil soup. I have never used tamarind before and I am very curious. I only had it at Wagamama! Wonderful recipe!

    Reply
  5. Caroline Taylor says

    January 30, 2013 at 4:11 pm

    This sounds great, a really filling and fresh soup. Love the tamarind idea.

    Reply
  6. Karen says

    January 31, 2013 at 12:34 pm

    I have been making lots of soups lately too Laura, it is the season of soups I think! LOVELY recipe here! Karen 

    Reply
  7. rita cooks italian says

    January 31, 2013 at 2:02 pm

    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….

    Reply
  8. Charlotte @charlottekdiary says

    February 2, 2013 at 12:26 pm

    How delicious Laura! I love this idea and like Choclette think the topping sounds wonderful, too.

    Reply
    • Laura Scott says

      February 2, 2013 at 5:37 pm

      Charlotte, thanks for your comment. I think the toppings do add another dimension to the soup 🙂

      Reply
  9. kellie@foodtoglow says

    February 2, 2013 at 6:17 pm

    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. 

    Reply
    • Laura Scott says

      February 3, 2013 at 10:21 pm

      I will be catching up with your posts as soon as I can. You always use so many ingredients that I love and nasi goreng I know well having been to Sumatra!

      Reply
  10. Franglais kitchen, Nazima says

    February 2, 2013 at 10:21 pm

    lovely flavours in this soup laura. I love tamarind too and this is a great idea for a winter soup with a difference. 

    Reply

Trackbacks

  1. Chilled Cucumber & Gherkin Soup with a Greek Salad Relish says:
    September 7, 2018 at 12:01 am

    […] there was ever a soup that should have my name on it then this is it. My Tomato & Tamarind soup had a hint of these piquant  flavours with it’s pickled jalapeño garnish. But the […]

    Reply

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I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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