Total Time
40mins
Prep 0 mins
Cook 40 mins

Tamarind and Lentil Soup from the Arabian Gulf. Recipe by Vegetarian Journal

Ingredients Nutrition

Directions

  1. Dissolve the paste in the hot water.
  2. Sauté onions, peppers, garlic, and ginger over medium heat in the oil for 10 minutes.
  3. 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.
  4. If you want it more soup like, add water as it cooks.
  5. Stir in mint and serve.
Most Helpful

4 5

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!