Tamarind-Infused Lentil Soup
A comforting, tangy soup made with red lentils, tamarind paste, and warming spices for a deeply flavorful meal. This indian-inspired vegetarian ready in about 45 minutes pairs red lentils, tamarind paste, medium 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
Instructions
- Step 1: Rinse lentils under cold water until water runs clear. Peel and dice carrots and celery into 1cm pieces.
- 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.
- Step 3: Add garlic, ground coriander, and cumin; cook for 1 minute until fragrant.
- Step 4: Stir in tamarind paste and 2 tbsp water, cooking for 2 minutes to blend flavors.
- 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.
- Step 6: Remove from heat, stir in lime juice, and blend half the soup with an immersion blender until smooth (optional).
- Step 7: Return to heat and simmer for 5 minutes more. Adjust seasoning with salt and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Infused Lentil Soup take to make?
Total time is about 45 minutes (15 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 Tamarind-Infused 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 from drying out.
Can I substitute ingredients in Tamarind-Infused 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 Tamarind-Infused 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.
What goes well with Tamarind-Infused Lentil Soup?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order indian delivery again.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
