Indian Tomato Soup with Lentils Recipe
This tomato soup with lentils is an Indian answer to classic homemade tomato soup, often served as a light lunch or dinner. In this version, tomatoes are combined with red lentils and spices to create a smooth, mildly spicy cream soup that is both light and filling.
Indian-style tomato and lentil soups are often served as a light but nourishing meal, similar to how classic tomato soup is served in many European homes., The combination of red lentils, tomatoes and warming spices is typical for everyday Indian cooking, where lentils (dal) are a staple source of protein., Using coconut milk and fresh coriander gives the soup a South Asian character while still keeping it familiar and comforting for those used to European tomato soups.
It combines the comfort of classic tomato soup with the protein and creaminess of lentils in one pot., The recipe uses simple pantry ingredients but delivers a distinctly Indian flavor profile., The soup is naturally vegetarian and can easily be made vegan, making it suitable for many diets.
Dlaczego ta wersja działa
- Red lentils cook quickly and break down easily, creating a naturally creamy texture without the need for cream.
- Toasting the spices briefly in oil releases their aroma and depth of flavor, giving the soup a rich, layered taste.
- Blending the soup at the end ensures a smooth, velvety consistency that feels both light and satisfying.
Chef's tips
Adjust the amount of hot paprika to your heat tolerance; you can always add more at the end but you cannot take it out., If you prefer some texture, blend only half of the soup and mix it back with the unblended part., For extra depth, you can add a small piece of cinnamon stick while simmering and remove it before blending.
How to serve
Serve with warm flatbread, naan or pita for a more Indian-style meal., Top with a swirl of coconut milk or yogurt and a squeeze of fresh lemon juice just before serving., Garnish with fresh coriander leaves and, if you like, a pinch of chili flakes for color and heat.
Na co uważać
- Do not brown the garlic and ginger too much, as they can turn bitter.
- Spices can burn quickly; keep the heat moderate when toasting them and stir constantly.
- Red lentils cook fast—if you overcook them with too little liquid, the soup can become very thick and may catch on the bottom of the pot.
Zamienniki
- You can use yellow or orange lentils instead of red lentils; adjust cooking time as needed.
- Replace vegetable stock with chicken stock if you are not cooking vegetarian.
- If you do not have fresh ginger, use a small pinch of ground ginger, adding it together with the other ground spices.
Ingredients
- canned tomatoes chopped - 400 g
- red lentils - 120 g
- onion - 1 piece
- garlic - 3 cloves
- ginger - 2 cm
- vegetable oil - 1.5 tablespoons
- ground cumin - 0.5 teaspoons
- ground coriander - 0.5 teaspoons
- turmeric - 0.25 teaspoons
- hot paprika, ground - 0.25 teaspoons
- vegetable stock - 800 ml
- coconut milk - 100 ml
- salt
- lemon juice - 1 tablespoon
- fresh coriander - 1 handful
Preparation
- Put the lentils into a bowl, cover with cold water, stir and drain; repeat 2–3 times until the water is almost clear, then leave in a sieve to drain.
- Heat the oil in a pot over medium heat, add the chopped onion and fry for 4–5 minutes, until it softens and turns lightly golden at the edges.
- Add the garlic and ginger and fry for about 1 minute, until they become very fragrant.
- Add the cumin, coriander, turmeric and hot paprika, stirring for about 30 seconds until the spices foam slightly.
- Add the canned tomatoes, stir and cook for 3–4 minutes, until the sauce thickens slightly.
- Add the drained lentils, pour in the stock, stir and bring to a boil; reduce the heat and cook for 15–18 minutes, until the lentils are completely soft and starting to fall apart.
- Remove the pot from the heat, add the coconut milk (if using) and blend the soup until smooth; if it is too thick, add a little water or stock.
- Season the soup with salt and lemon juice, stir and heat for another 1–2 minutes over low heat; serve sprinkled with chopped coriander.
Storage
The soup thickens after chilling; when reheating, add a little water or stock and stir until smooth again.
This soup is a great way to introduce Indian flavors to people who love classic tomato soup but are looking for something a bit more exciting and filling.
