In summer we generally bet on light and fresh recipes but there are always some exceptions. Taking advantage of one of those gray days in the north, I prepared this lentil and tamarind soup. Tamarind is not a common fruit in our markets, but it can be bought as "tamarind concentrate" in some large supermarkets or specialized stores.
It is one of the first recipes that caught my attention when I was looking for what to do with tamarind concentrate. If you can't find it or don't want to buy it, you can skip it; will remain a recipe of 10. Less exotic but a good proposal to take as a first course.
Lentil and tamarind soup
This tamarind lentil soup is full of color and flavor. An exotic way to present some lentils that you have to try.
Author Maria
Recipe type: Hair
Rations: 3
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 tablespoon of coconut oil
- ½ white onion, minced
- 1 garlic clove minced
- 1 cayenne pepper
- 1 teaspoon grated ginger
- 1 teaspoons of ground cumin
- ½ teaspoon chopped coriander
- ½ teaspoon salt
- 1 cup of lentils (previously soaked)
- 3 cups of water
- 1 tablespoon tamarind concentrate
- 1 tablespoon of crushed tomato
- 20 ml. coconut milk
- 1 tablespoon of lemon juice
- Coriander to garnish
- 1 nut of butter to decorate
Preparation
- We heat the coconut oil in a saucepan over medium heat. Add the onion and sauté for 5 minutes, until lightly golden.
- Add the garlic, cayenne and ginger and cook the whole for a minute.
- Now we add the cumin, coriander, salt and lentils. Mix and cook 1 minute without stopping stirring.
- Add the water and the tamarind concentrate and bring to a boil. We lower the heat to a simmer, cover the casserole and cook until the lentils are soft.
- Then, we add the tomato, the coconut milk and bring to the boil again. Cook over low heat for 10 more minutes for the flavors to melt.
- Add the lemon juice, rectify the salt if necessary and we serve with coriander chopped and a knob of butter.