INGREDIENTS
1 TBSP Olive Oil
1 Thumb of ginger
2 Cloves garlic
2 Green Chilli
1 TSP cumin
1 TSP coriander
Small bunch coriander (seperate leaves from stalks)
1 cup red lentils
2x 400 gms canned tomatoes
500ml Vegetable stock
1 TBSP Tamarind paste
METHOD
Cook garlic, ginger and chilli until fragrant. Add spices then chopped coriander stalks.lentils, stock and tomatoes. Bring to the boil and then simmer. Add Tamarind paste and simmer for 20 minutes, or until lentils are tender. Blend until smooth. Sometimes I don't blend it as I want a chunkier soup!
Chop coriander leaves and add to unsweetened yoghurt and swirl to serve.