Step 1

Heat the oil in a large saucepan over medium heat. Once hot, add the onion, garlic, and ginger, and sautée for about 5 minutes, or until the onions are golden brown.

Step 2

Add the diced tomatoes and cook for another 5-8 minutes, or until tomatoes are soft and saucy. Add the sliced chili and stir to combine.

Step 3

Next, add the red lentils, water, soy sauce, and maple syrup. Bring to a boil, then reduce to a simmer and cook uncovered for 25-30 minutes. The lentils must be tender.

Step 4

In the meantime, prepare the tamarind juice. In a small bowl, stir together the tamarind paste with the warm water. Let it sit for at least 10 minutes before straining to keep only the juice.

Step 5

Once the lentils are cooked, stir in the tamarind juice and lime juice.

Step 6

Serve with a dollop of vegan yogurt or coconut milk, and chopped cilantro! This lentil soup will keep for up to 3 days in the refrigerator.