Tamarind Lentil Soup
This hearty sweet potato and lentil soup is highlighted by the addition of tamarind and coriander chutneys. Sorry about the pic. I made it at night and our lighting sucks.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 0hour
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 0hour
Ingredients
Garnish
Instructions
  1. As with any recipe, the key is to get all of your ingredients prepped before you start cooking. This is one of those recipes that turns out best when you have everything ready! So peel and chop the sweet potatoes into dice-sized cubes, peel and chop the onion, open the can of tomatoes, rinse and chop the cilantro, get your spices out, a large soup pot,
  2. Heat 3-4 tablespoons of oil in a large pot over medium heat. When hot, add onion, stir frequently. When onions begin to soften, add sweet potatoes. Saute, stirring frequently, cook for 3 minutes.
  3. Add fresh ginger, fresh coriander, mustard, cumin, tumeric, dried coriander, and asafoetida. Cook for 1 minute, stirring constantly.
  4. Pour in tomatoes and their juices, fill can with water and add to pot.
  5. Add lentils, stir to combine all ingredients.
  6. Increase temp to medium-high. Bring soup to boil, then lower to a soft rolling simmer. Cook gently, partially covered, for 15 minutes or until lentils are soft. If soup becomes too thick before lentils are done, add water 1/2 cup at a time until desired consistency is achieved.
  7. Serve topped with chopped cilantro, 1 teaspoon each chutney and sour cream on top.
Recipe Notes

Cilantro and Tamarind Chutneys can be found at most grocery chains in the Indian department.  Check out your local directory to see if there’s an Indian grocery store in your area. I get my chutneys at The Himalayan Market on North Street in Burlington, VT.