Prep 0 mins
Cook 40 mins
Tamarind and Lentil Soup from the Arabian Gulf. Recipe by Vegetarian Journal
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 large hot pepper, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 2 cups stewed tomatoes
- 2 tablespoons tamarind paste
- 7 cups hot water
- 1 cup lentils, rinsed
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon pepper
- 4 tablespoons chopped of fresh mint
- Dissolve the paste in the hot water.
- Sauté onions, peppers, garlic, and ginger over medium heat in the oil for 10 minutes.
- Stir in remaining ingredients, except mint, and bring to a boil. Cover and cook over medium heat for 40 minutes or until lentils are well cooked.
- If you want it more soup like, add water as it cooks.
- Stir in mint and serve.
This was quite spicy. I used a dash cayenne pepper instead of a hot pepper and just added it along with the other spices. I think this recipe could be five stars with a couple changes. Using olive oil as called for, sadly I had to use canola oil!! Adding only a pinch cayenne pepper if any for our tastes. I did chop the stewed tomatoes and recommend that but I suggest using less it was very tomatoey. I think the sea salt added with the spices may be the reason my lentils had trouble softening as I read someone on Zaar wrote she thinks salt should be added last to let pulses cook properly. Made for April 2010 FLAVOR of the Month - Tamarind!