Tamarind Lentil Soup

Ingredients

• 1 tbsp Extra virgin olive oil
• 1 finely chopped Brown onion
• 1 crushed Garlic clove
• 10g / 0.35oz grated Ginger
• 1 finely chopped Lemongrass stem
• 2 finely diced Celery stalks
• 1 finely diced Carrot
• 10 Curry leaves
• 1 tsp Ground turmeric
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 2 finely chopped Kaffir lime leaves
• 1 tbsp chopped Flat-leaf parsley leaves
• 1.5 tbsp Tamarind paste
• 200g / 7.05oz rinsed Lentil soup mix
• 310g / 10.93oz finely diced Pumpkin
• 1l / 33.81fl oz Salt-reduced vegetable stock
• 2 tbsp Mint leaves

Preparation

1. Heat 1 tbsp extra virgin olive oil in a large saucepan over medium heat.
2. Sauté 1 finely chopped brown onion, 1 crushed garlic clove, 10g grated ginger, 1 finely chopped lemongrass stem, 2 finely diced celery stalks, and 1 finely diced carrot for 2-3 minutes until softened but not browned.
3. Add 10 curry leaves, 1 tsp ground turmeric, 2 tsp ground coriander, 2 tsp ground cumin, 2 finely chopped kaffir lime leaves, and 1 tbsp chopped flat-leaf parsley leaves. Cook, stirring, for 2 minutes until fragrant.
4. Stir in 1.5 tbsp tamarind paste.
5. Stir in 200g rinsed lentil soup mix and 310g finely diced pumpkin, then pour in 1l salt-reduced vegetable stock and 500ml water.
6. Simmer the soup for at least 40 minutes.
7. Just before serving, season with salt and freshly ground black pepper and top with 2 tbsp mint leaves.