Rasam is a light South Indian soup made with tomatoes and tamarind in a spiced, tangy broth. Believed to aid digestion, it can also be mixed with rice.
Cook the garlic, ground red pepper, cumin, and black pepper in oil over medium heat for 2 minutes.
Add the tomato and cook for 8 minutes.
Add the tamarind paste, lentils, and water. Simmer over low heat for 15 minutes, then adjust the salt.
Sprinkle with fresh cilantro and serve hot.
Store in a covered container in the refrigerator for 3 days or in the freezer for 2 months.
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