Sour Tamarind and Tomato Burmese Lentil Soup
A comforting Burmese-style lentil soup with a sour tamarind and tomato broth, packed with warming spices and fresh herbs. This asian-inspired soups (vegetarian) ready in about 45 minutes pairs red lentils, rinsed, tamarind paste, medium ripe tomatoes, chopped 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, rinsed
- 2 tbsp tamarind paste
- 2 medium ripe tomatoes, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 4 cups water
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1/2 tsp turmeric powder and 1/2 tsp chili powder, stirring for 30 seconds.
- Step 4: Add 1 cup rinsed red lentils and 2 chopped medium tomatoes, stirring to combine.
- Step 5: Pour in 4 cups water and 2 tbsp tamarind paste, bring to a boil, then reduce heat and simmer for 25 minutes until lentils are soft.
- Step 6: Season with 1 tsp salt, then use a wooden spoon to slightly mash the lentils for a creamy texture.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving warm.
Frequently asked questions
How long does Sour Tamarind and Tomato Burmese Lentil Soup take to make?
Total time is about 45 minutes (10 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 Sour Tamarind and Tomato Burmese Lentil Soup?
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, rinsed from drying out.
Can I substitute ingredients in Sour Tamarind and Tomato Burmese Lentil Soup?
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 Sour Tamarind and Tomato Burmese Lentil Soup 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 Sour Tamarind and Tomato Burmese Lentil Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
