Tamarind and Red Lentil Soup

Prep Rinse 400g red lentils. Finely dice 1 large onion (200g), finely grate 4 garlic cloves and 1 thumb ginger. Blend coriander chutney: 30g fresh coriander, 10g mint, 1 small green chilli, 0.5 garlic clove, 2 tbsp lime juice, 2 tbsp water, pinch salt until smooth. Taste and adjust.

Saute Heat 2 tbsp olive oil in a large saucepan over medium heat. Add diced onion, cook 6–7 minutes until deep golden. Add grated garlic, ginger, 2 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 0.5 tsp paprika, 0.25 tsp chilli flakes. Stir 1–2 minutes until fragrant.

Build Add 400g canned tomatoes, stir 2 minutes until deepened. Add rinsed lentils, 2.5 tbsp tamarind paste, 1.2 litres vegetable stock, 1 tsp salt. Stir to combine and bring to a simmer over medium heat.

Simmer Cook uncovered 20–25 minutes, stirring occasionally, until lentils completely dissolve and soup becomes thick and velvety. Splash in extra stock if it thickens too much. While soup cooks, prepare tarka: heat 2 tbsp oil in a small pan over medium-high until shimmering. Add 1 tsp cumin seeds, sizzle 20 seconds. Add 2 sliced garlic cloves and 0.5 tsp chilli flakes, cook 30 seconds until golden. Remove from heat.

Plate Ladle soup into bowls. Drizzle the hot tarka oil over each portion, then spoon coriander chutney on top. Serve with 4–5 warmed flatbreads and lemon wedges alongside.