Sometimes when I find myself stuck in the dinner rut, I like to get a little rogue in the kitchen. That instinct is exactly how this tomato soup and daal collaboration came about. Daal is one of the few Indian dishes I make regularly, along with khichdi, but one dish alone never feels like enough. The same goes for tomato soup: comforting and delicious, but not something I normally consider a complete meal. However, if we put them together, we will suddenly find something.
Faced with an abundance of slightly disappointing cherry tomatoes and a seemingly bottomless jar of daal, I thought: what if I combine them? It seemed a little unexpected to me, maybe even a little risky, but also intuitive enough to give it a try. The result surprised me in the best way. This tomato soup daal takes the warm spices and hearty texture of daal and combines it with the sweet and savory simplicity of tomato soup, which turns out to be the perfect blank canvas. Add in the fact that lentils are a fantastic source of fiber (I’m calling it now: 2026 is the year of fiber; sorry, protein), and this dish quickly became a go-to staple.
Consider this your permission to be creative, trust your instincts, and allow familiar favorites to be found in new ways when inspiration is running low.
Ingredients you will need for this Daal Tomato Soup
The ingredient list for this soup is refreshingly simple, so feel free to treat any additions as part of your creative license in the kitchen. Think of this as a flexible framework, not a rigid rulebook.
Lower. I like to use yellow daal, like moong or toor, but any lentil you like will work. I recommend sticking with smaller lentils instead of larger beans for the best texture.
Spices. This recipe relies on classic Indian spices for warmth and depth: cumin seeds, asafoetida, mustard seeds, chili powder, turmeric and curry leaves. Together, they build that welcoming and unmistakable flavor base.
Tomatoes. Use what you have on hand. I opted for cherry tomatoes, but any variety will shine here.
Onion. A large yellow onion forms the tasty backbone of the soup.
Garlic. A whole head of garlic, slow roasted in the oven, adds incredible sweetness and depth.
Cashews. Soaked cashews create a luxurious, creamy texture without the need for heavy cream. That said, if you prefer to use cream, feel free to do so: this recipe allows for both approaches.
How to Make This Tomato Daal Soup
There are just a few things to keep in mind when making this soup, especially if daal is new to you.
Start by soaking the lentils. I learned the hard way that skipping this step only leads to a very long evening in front of the stove. Lentils take much less time to cook when soaked properly, so try to leave them overnight if possible. At a minimum, a 6-8 hour soak will make a noticeable difference.
While the lentils are cooking, prepare the tomatoes. This part couldn’t be simpler. Toss tomatoes, onion, and garlic on a baking sheet with lots of spices and let the oven do the work. Toasting concentrates the flavors and keeps things wonderfully separate. Once everything is tender and lightly browned, transfer it directly to the blender.
Put it all together. Add the blended tomato mixture to the cooked daal, adjusting the consistency with broth as necessary. You’re looking for a spoonable texture that’s comforting: fluffy, but still rich and filling.
How to Serve This Tomato Daal Soup
I love to finish this soup with a simple tarca—a quick flourish of spices in hot oil drizzled over the top just before serving. Adds depth and aroma with very little effort. To prepare, sizzle mustard seeds, cumin, a chopped chilli or onion and a few curry leaves briefly in oil, then pour over the soup. Totally optional, but highly recommended if you want that extra layer of flavor.
For inspiration from the tomato soup vibes, I like to serve it with a chili cheese toastie. I use this recipe without corn and add a little more cheese to get the maximum power from the grilled cheese. That being said, this soup is just as delicious with crusty bread, warm naan bread, or even rice. Finish with a squeeze of lime or a sprinkle of chopped cilantro to brighten everything up.
For leftovers, let the soup cool completely and then store it in an airtight container in the refrigerator for up to three days. It also freezes beautifully – portion it out and store it away for an easy, nutritious meal when you need it most.
Description
An easy one pot soup recipe.
- 1 cup dried lentils, such as toor or moong daal
- 3 1/2 mugs water
- 1/4 teaspoon turmeric
- 1/4 teaspoon asafoetida (optional)
- 2 8–ounce cherry tomato containers
- 1 large yellow onion, coarsely chopped
- 1 large head of garlic, top cut off
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1/4 cup cashews (soaked)
- Prepare the lentils. Soak the lentils in water for at least 6 to 8 hours, but it is best to leave them overnight.
- Cook the lentils. In a large pot, add the drained lentils, 3 1/2 cups water, turmeric, asafoetida, and a large pinch of salt. Bring to a boil and remove the foam when the lentils boil. Once boiling, reduce heat to simmer and cover. Simmer for about 30 minutes, until the lentils are tender. Turn off the heat and set aside until ready to combine with the tomatoes.
- Meanwhile, prepare the tomatoes. Add the tomatoes, onion and garlic to a large tray. Drizzle the garlic bulb with olive oil and turn it upside down, then drizzle the tomatoes and onion with oil as well. Add spices to coat. Bake in a 375 degree oven for 30 to 40 minutes, until the tomatoes begin to blister and the onions turn golden brown. Remove from the oven and reserve.
- In a blender add the soaked cashews, onion, tomato 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 daal, stirring to combine. Taste and adjust salt as needed. If you prefer a thicker texture, add more broth as needed. Keep warm until ready to serve. Enjoy!
