Fusion Kitchen · Dinner
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.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
380Calories
18gProtein
10gFat
58gCarbs
10gSugar
12gFiber
580mgSodium
0mgChol
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Instructions
1
Prep
Rinse 200g red lentils. Finely dice 0.5 large onion (100g), finely grate 2 garlic cloves and 1 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.
2
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 1–2 minutes until fragrant.
3
Build
Add 200g canned tomatoes, stir 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.
4
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 20 seconds. Add 1 sliced garlic clove and 0.125 tsp chilli flakes, cook 30 seconds until golden. Remove from heat.
5
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) red lentils
- 30ml (2 tbsp) olive oil
- 0.5 large onion
- 4 garlic cloves
- 8g (0.3 oz) fresh ginger
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.25 tsp smoked paprika
- 0.375 tsp dried chilli flakes
- 200g (7.1 oz / 0.5 can) canned chopped tomatoes
- 1.25 tbsp tamarind paste
- 600ml (2.5 cup) vegetable stock
- 0.5 tsp fine sea salt
- 0.5 tsp cumin seeds
- 15g (small handful) fresh coriander
- 5g (small handful) fresh mint
- 0.5 small green chilli
- 1 tbsp lime juice
- 1 tbsp water
- 2 flatbreads
- 1 lemon