Bengali-Style Lentil Soup with Tamarind

By · Reviewed by AislePrompt Editorial · ·

A hearty and tangy soup made with masoor dal, tamarind, and fresh herbs, typical of Bengali households. This indian-inspired soups ready in about 55 minutes pairs Masoor dal, medium Onion, inch Ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine rinsed masoor dal, chopped onion, grated ginger, minced garlic, and 4 cups water; bring to a boil over high heat.
  2. Step 2: Reduce heat to low, cover, and simmer for 20 minutes until lentils are very tender.
  3. Step 3: In a small bowl, mix tamarind paste with 1/4 cup warm water, strain to remove seeds.
  4. Step 4: After 20 minutes, stir in strained tamarind mixture, diced tomatoes, cumin seeds, turmeric, salt, and slit green chilies; cook uncovered for 10 minutes.
  5. Step 5: Stir in lemon juice and cook for 2 more minutes.
  6. Step 6: Taste and adjust salt if needed. Serve hot, garnished with fresh cilantro.

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Frequently asked questions

How long does Bengali-Style Lentil Soup with Tamarind take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bengali-Style Lentil Soup with Tamarind?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masoor dal from drying out.

Can I substitute ingredients in Bengali-Style Lentil Soup with Tamarind?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bengali-Style Lentil Soup with Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bengali-Style Lentil Soup with Tamarind?

Indian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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