Tamarind and Red Lentil Soup
A South Asian-Middle Eastern fusion soup, red lentils simmered with tamarind, cumin, and tomato until the sweet-sour depth and earthy lentil richness become one deeply satisfying and naturally vegan meal.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 200g red lentils. Finely dice 0.5 large onion (100g), finely grate 2 garlic cloves and half a thumb ginger. Blend coriander chutney: 15g fresh coriander, 5g mint, 0.5 small green chilli, 0.25 garlic clove, 1 tbsp lime juice, 1 tbsp water, pinch salt until smooth. Taste and adjust.
Saute
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion, cook 5–6 minutes until deep golden. Add grated garlic, ginger, 1 tsp cumin, 0.5 tsp coriander, 0.5 tsp turmeric, 0.25 tsp paprika, 0.125 tsp chilli flakes. Stir 1 minute until fragrant.
Build
Add 200g canned tomatoes, stir 1–2 minutes until deepened. Add rinsed lentils, 1.25 tbsp tamarind paste, 600ml vegetable stock, 0.5 tsp salt. Stir to combine and bring to a simmer over medium heat.
Simmer
Cook uncovered 18–22 minutes, stirring occasionally, until lentils completely dissolve and soup becomes thick and velvety. Splash in extra stock if it thickens too much. While soup cooks, prepare tarka: heat 1 tbsp oil in a small pan over medium-high until shimmering. Add 0.5 tsp cumin seeds, sizzle 15 seconds. Add 1 sliced garlic clove and 0.125 tsp chilli flakes, cook 20 seconds until golden. Remove from heat.
Plate
Ladle soup into bowls. Drizzle the hot tarka oil over each portion, then spoon coriander chutney on top. Serve with 2 warmed flatbreads and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.