Creamy Tomato & Red Lentil Soup

Name: Creamy Tomato & Red Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs tomato (medium, roughly chopped); 0.5 cup masoor dal (red lentils, rinsed); 1 pcs onion (medium, roughly chopped); 4 pcs garlic (cloves, roughly chopped); 1 inch ginger (fresh, roughly chopped); 1 tsp ghee (for tempering); 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 3 cup water (for cooking lentils and tomatoes); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A velvety, comforting soup where sweet tomatoes and earthy red lentils simmer together into a bowl of pure warmth. A gentle tempering of cumin and garlic lifts every spoonful, making it perfect with crusty bread or a simple grilled cheese on the side.

PREP

10m

COOK

25m

SERVES

1 CUP

138 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the vegetables and rinse the lentils.
1.Roughly chop the tomatoes, onion, garlic, and ginger.
2.Rinse the masoor dal under cold water until the water runs clear.
3.Set everything near the stove for easy access.
temper · ~4 min
Make the tempering.
1.Heat ghee in a pressure cooker or heavy pot over medium heat.
2.Add cumin seeds and let them sizzle and turn fragrant, about 30 seconds.
3.Add chopped onion, garlic, and ginger. Sauté until the onion softens and turns translucent, 3 to 4 minutes.
saute · ~5 min
Cook the tomatoes with spices.
1.Add chopped tomatoes, turmeric powder, and red chili powder to the pot.
2.Stir well and cook until the tomatoes break down and turn soft and pulpy, about 5 minutes.
3.The mixture should look glossy and the oil will start to separate at the edges.
pressure cook · ~15 min
Pressure cook the soup.
1.Add the rinsed lentils and water to the pot. Stir in the salt.
2.Close the pressure cooker lid and cook on medium heat.
3.For a stovetop pressure cooker: cook for 3 whistles, then lower the heat and cook another 5 minutes.
4.For an Instant Pot: pressure cook on high for 8 minutes, then let the pressure release naturally for 10 minutes.
mix
Blend the soup until smooth.
1.Let the soup cool slightly for safer handling.
2.Use an immersion blender and blend directly in the pot until silky smooth.
3.If using a stand blender, work in batches and vent the lid to release steam.
4.Pour the blended soup back into the pot.
simmer · ~2 min
Adjust consistency and finish.
1.Reheat the blended soup gently on low heat.
2.If the soup is too thick, add a splash of warm water and stir until you reach your desired consistency.
3.Taste and adjust salt. Stir in the freshly ground black pepper.
4.Simmer for 2 minutes to let the flavors meld.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Don't skip rinsing the masoor dal until the water runs clear — this removes excess starch and prevents the soup from becoming gluey.
2
For the best texture, let the pressure cooker depressurize naturally for 10 minutes; quick-release can splatter hot liquid.
3
If the soup is too thick after blending, add warm water a tablespoon at a time, not cold, to keep the temperature steady.
4
A squeeze of fresh lemon juice right before serving brightens the earthy lentils and balances the sweetness of the tomatoes.
5
Make this soup a day ahead — the flavors deepen overnight in the fridge, and it reheats beautifully on low heat.
6
Toast the cumin seeds in the ghee for just 30 seconds until they sizzle and darken slightly; burnt cumin turns bitter.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with coconut oil or any neutral vegetable oil for a fully plant-based version. The coconut oil adds a subtle sweetness that complements the tomatoes and cumin.

no pressure cooker (stovetop)