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.

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.

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.

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.

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

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.