Lemon-Tamarind Tangy Lentil Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty lentil soup brightened with a sour tamarind and fresh lemon juice infusion for a bold, tangy flavor profile. This Mediterranean-inspired soup recipe, ready in about 40 minutes, pairs red lentils, water, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 1 tsp ground cumin and cook for 1 minute to release aroma.
  4. Step 4: Add the rinsed lentils and 4 cups water to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are soft.
  5. Step 5: Stir in 2 tbsp tamarind paste, 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Simmer for another 5 minutes allowing the sour tang to develop and soup to thicken slightly.
  6. Step 6: Adjust seasoning to taste. Ladle into bowls and garnish each with 2 tbsp chopped fresh cilantro before serving.

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