Tamarind-Infused Lentil Soup

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A comforting, tangy soup made with red lentils, tamarind paste, and warming spices for a deeply flavorful meal. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs red lentils, tamarind paste, carrots 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

• 150g red lentils
• 2 tbsp tamarind paste
• 2 medium carrots
• 2 stalks celery
• 1 small onion
• 2 cloves garlic
• 1 tsp ground coriander
• 1 tsp ground cumin
• 600ml vegetable stock
• 1 tbsp fresh lime juice
• 1 tbsp coconut oil

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Instructions

1. Step 1: Rinse lentils under cold water until water runs clear. Peel and dice carrots and celery into 1cm pieces.
2. Step 2: Finely chop onion and mince garlic. Heat coconut oil in a pot over medium heat. Add onion and sauté for 4 minutes until soft.
3. Step 3: Add garlic, ground coriander, and cumin; cook for 1 minute until fragrant.
4. Step 4: Stir in tamarind paste and 2 tbsp water, cooking for 2 minutes to blend flavors.
5. Step 5: Add lentils, carrots, celery, and vegetable stock. Bring to a boil, then reduce heat and simmer covered for 20 minutes until lentils are tender.
6. Step 6: Remove from heat, stir in lime juice, and blend half the soup with an immersion blender until smooth (optional).
7. Step 7: Return to heat and simmer for 5 minutes more. Adjust seasoning with salt and pepper.