Red lentil soup with tamarind

Recipe by Damaris Beems
0.0 from 0 votes
Course: Arabic, RecipeCuisine: Arabic, Iran




Cooking time


Total time



An incredibly delicious soup, the tamarind makes it all the way. Along with all the spices. A soup for all year round.


  • 2 Onions

  • 200 gram red lentils

  • 0,5 block tamarind paste

  • 3 cubes vegetable broth

  • 5 cloves garlic

  • 0,5 table spoon cinnamon, ground coriander seeds, cumin and pul biber

  • 5 cm fresh ginger


  • In a bowl of boiled water, soften and dissolve the block of tamarind paste. Stir regularly with a fork. When the water has cooled down a bit, you can also loosen some things with your hands.
    Cook the lentils according to the instructions for use. Meanwhile, fry the onion and garlic until soft and brown. Add the spices and stir well. Now add 2 liters of water. Stir well and add the vegetable stock tablets. When the lentils are cooked, drain them and add them to the soup. Stir well.
  • Puree the soup with a stick blender. Is it just right on thickness? Great. Can he be a little more liquid? Then add the tamarind paste first. You first pass it through a sieve in another bowl. With a spoon, press the paste through the sieve into the other bowl. If necessary, pour a little hot water over the pasta to get more of it. When you have collected about 300-400 ml, add this to the soup. Stir well. From the bottom too. Add some more water if you think the soup is too thick. Bring it to taste with salt and pepper.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


Submit a Comment