Spiced Tamarind and Lime Vegan Lentil Soup
A hearty vegan lentil soup brightened with the tangy sourness of tamarind and lime, spiced with warming cumin and coriander. This indian-inspired vegan (vegan) ready in about 40 minutes pairs rinsed red lentils, vegetable broth, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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, rinsed red lentils
- 4 cups vegetable broth
- 1 tbsp tamarind paste
- 2 tbsp fresh lime juice
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 2 diced medium carrots. Sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander. Cook for 1 minute until the spices release their aroma.
- Step 3: Add 1 cup rinsed red lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until lentils are tender.
- Step 4: Stir in 1 tbsp tamarind paste, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for another 5 minutes to meld the sour flavors.
- Step 5: Remove from heat and ladle soup into bowls. Garnish each serving with 1 tbsp chopped fresh cilantro and serve warm with crusty bread.
Frequently asked questions
How long does Spiced Tamarind and Lime Vegan Lentil Soup take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spiced Tamarind and Lime Vegan 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 rinsed red lentils from drying out.
Can I substitute ingredients in Spiced Tamarind and Lime Vegan 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 Spiced Tamarind and Lime Vegan 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 Spiced Tamarind and Lime Vegan Lentil Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
