Punjabi-Style Spiced Lentil Soup with Tamarind
A hearty lentil soup rich with tangy tamarind and earthy spices, inspired by Northern Punjab flavors perfect for a comforting meal. This indian-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs red lentils (masoor dal), water, tamarind paste 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.
Ingredients
- 1 cup red lentils (masoor dal)
- 4 cups water
- 2 tbsp tamarind paste
- 1 medium, finely chopped onion
- 1 large, diced tomato
- 3, minced garlic cloves
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a large pot, combine lentils with 4 cups water and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes until lentils are soft.
- Step 2: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and toast until they begin to pop, about 30 seconds.
- Step 3: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger to the skillet. Sauté for 5 minutes until the onions are translucent and fragrant.
- Step 4: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp red chili powder, and 1/2 tsp turmeric powder; cook for another minute until spices release their aroma.
- Step 5: Add 1 large diced tomato and cook for 3 minutes until softened. Transfer this spice mixture into the pot with lentils.
- Step 6: Stir in 2 tbsp tamarind paste and 1 1/2 tsp salt, simmer the soup for another 10 minutes, stirring occasionally until the flavors meld and soup thickens slightly.
- Step 7: Serve hot garnished with 1/4 cup chopped fresh cilantro, offering a bright herbal contrast to the tangy broth.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Punjabi-Style Spiced Lentil Soup with Tamarind take to make?
Total time is about 50 minutes (10 min prep + 40 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 Punjabi-Style Spiced 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 red lentils (masoor dal) from drying out.
Can I substitute ingredients in Punjabi-Style Spiced 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 Punjabi-Style Spiced 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.
Is Punjabi-Style Spiced Lentil Soup with Tamarind vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
