Sometimes, when I’m stuck in a dinner rut, I like to do a little shenanigans in the kitchen. This collaboration between tomato soup and dahl was born from that very instinct. Daal, along with khichdi, is one of the few Indian dishes that I really make regularly, but I never feel like a bowl is enough. Tomato soup is similar, comforting and delicious, but I don’t usually consider it a complete meal. But when you put the two together, you suddenly see something.
That’s what I thought to myself, sitting in front of a pile of slightly underwhelming cherry tomatoes and a seemingly bottomless jar of dahl. What would happen if we put these together? It felt a little unexpected – perhaps even a little dangerous – but also intuitive enough to give it a try. The results surprised me in a good way. This tomato soup dhal takes the warming spices and hearty texture of dhal and combines it with a simple sweet and savory tomato soup to create the perfect blank canvas. Add in the fact that lentils are a great source of fiber (that’s what I’m calling it now: 2026 is the year of fiber. Sorry, protein), and this dish quickly became a repeat.
Think of this as a license to be creative, trust your intuition, and encounter familiar favorites in new ways when you run out of inspiration.
Ingredients needed for this tomato soup dal
The ingredient list for this soup is surprisingly simple, so feel free to add on as part of your creative license in the kitchen. Think of this as a flexible framework rather than a rigid rulebook.
Dahl. I like to use yellow dal like moong or tur, but you can use any lentil of your choice. For the best texture, we recommend using small lentils instead of large beans.
spices. This recipe uses traditional Indian spices such as cumin seeds, asafoetida, mustard seeds, chili powder, turmeric, and curry leaves for warmth and depth. Together these build an undeniably cozy flavor base.
tomato. Use whatever you have on hand. I reached for cherry tomatoes, but any variety shines here.
onion. One large yellow onion forms the flavor framework of the soup.
Garlic. A whole garlic clove, slow-roasted in the oven, adds incredible sweetness and depth.
cashew nuts. Soaked cashews create a creamy, luxurious texture without the need for heavy cream. However, if you want to use cream, please refrain from using it. This recipe welcomes both approaches.
How to make tomato soup dal
There are a few things to keep in mind when making this soup, especially if you’re new to dhal.
Start by soaking the lentils. I learned the hard way that if you skip this step, you’re just going to end up spending very long nights in front of the stove. Proper soaking of lentils will greatly reduce cooking time, so aim to soak them overnight if possible. Soaking for at least 6-8 hours will make a noticeable difference.
While the lentils are cooking, prepare the tomatoes. This part couldn’t be easier. Add tomatoes, onions, and garlic to a baking sheet along with plenty of spices and bake in the oven. Roasting concentrates the flavor and is surprisingly effortless. Once everything is soft and lightly golden, transfer it directly to the blender.
Please put everything together. Add the blended tomato mixture to the cooked dhal and stir, adjusting the consistency with the soup if necessary. They want a soup-like taste that’s easy to scoop up with a spoon, but with a rich, firm texture.
How to serve this tomato soup dal
I love how simple this soup is Tarka– Just before serving, drizzle the spices into the hot oil. Adds depth and aroma with just a little effort. To make it, simply stir-fry mustard seeds, cumin, chopped chilli or onion, and a few curry leaves in oil, then spoon into the soup. Completely optional, but highly recommended if you want extra flavor.
I like to eat this with chili cheese toast for a tomato soup vibe. I use this recipe without the corn and add a little cheese to maximize the energy of the grilled cheese. However, this soup is also delicious served with crispy bread, warm naan bread, or spooned over rice. A squeeze of lime or a sprinkle of chopped cilantro at the end will brighten everything up.
If you have any leftovers, let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully. Portion and store for easy nutritious meals when you need them most.
explanation
Easy one pot soup recipe.
- 1 cup Dried lentils (such as thoor or moong dal)
- 3 1/2 cup water
- 1/4 teaspoon turmeric
- 1/4 teaspoon Asafoetida (optional)
- 2 8–ounce cherry tomato container
- 1 large yellow onion, chopped
- 1 large garlic bulb, top cut off
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- 1 1/2 tsp salt
- 1/4 cup cashew nuts (soaked)
- Prepare the lentils. Soak the lentils in water for at least 6-8 hours, but overnight is best.
- Cook the lentils. In a large stovetop pot, add the drained lentils, 3 1/2 cups water, turmeric, asafoetida, and a large pinch of salt. Once the lentils have boiled, remove the foam. Once it boils, reduce the heat to low and cover. Simmer until lentils are tender, about 30 minutes. Turn off the heat and set aside until ready to mix with the tomatoes.
- In the meantime, prepare the tomatoes. Add tomatoes, onions, and garlic to a large sheet tray. Drizzle the garlic bulbs with olive oil and place them face down, then do the same with the tomatoes and onions. Add spices and toss to coat. Bake in a 375 degree oven for 30 to 40 minutes, until the tomatoes begin to puff up and the onions are golden brown. Remove from oven and set aside.
- In a blender, add the soaked cashews, onions and tomatoes, and squeeze the garlic from the skin. Blend until smooth, taste and adjust salt as needed. Once mixed, add the tomato mixture to the pot with the dhal and stir. Taste and adjust salt as needed. If you prefer a more soupy texture, add additional broth as needed. Keep warm until ready to eat. enjoy!
Source: Camille Styles – camillestyles.com
