tomato, lentil and tamarind soup

A substantial, powerful and restorative soup.

1 tsp cumin seeds
1 tsp black mustard seeds
1/2 tsp fenugreek seeds
1 tbsp dried curry leaves
100 g tamarind extract
2 fresh chillies, seeds in, roughly chopped
1 tsp sea salt
200 g fresh organic tomatoes, roughly chopped (if not available use a can of organic chopped tomatoes)
100 g organic red lentils
1.5 litres water
1 tbsp groundnut oil
2 tbsp fresh coriander leaves, roughly chopped

View the full recipe at The Circus Gardener’s Kitchen →