- 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
- Heat the oil in a large pan over a high heat. When the oil is hot add the cumin seeds, mustard seeds and fenugreek seeds. Cook for 30 seconds or so, until the mustard seeds begin to pop. Add the tomatoes, tamarind, curry leaves, salt, chillies and lentils, along with the 1.5 litres of water. Stir to combine and reduce the heat to medium.
- Bring the mixture to the boil, then reduce to a gentle simmer and cook for a further 20 minutes, stirring occasionally. Finally, remove the pan from the heat. Add the chopped fresh coriander, stir and set aside for a few minutes to cool slightly.
- Process the soup in batches in a food blender and return to the pan. Gently reheat the blended soup then serve immediately, preferably with an Indian-style bread such as paratha
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen