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Tomato and Lentil Soup

March 8, 2014 by manjirichitnis 61 Comments

Sometimes the guilt of eating too many wrong things just gets to me and I need to balance the scales internally. This calls for a comforting and filling soupy treat with a pinch of something yum thrown in. Also, all those gorgeous cherry tomatoes and vine tomatoes sitting in my fridge were begging to used -asap or risk being dumped into my green food recycle bag. Thrifty that I am, I will not allow that to happen in my kitchen! And I always turn to my stored lentils for something comforting and homely.

This recipe is perfect for making ahead in a larger batch and freeze some for later.

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Tomato and Lentil Soup

Manjiri Chitnis
Wholesome and delicious, this vegetarian and vegan friendly recipe is as easy on the tummy as it is on the pocket
5 from 7 votes
Print Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Fusion Indian
Servings 2 people

Equipment

  • Pressure Cooker / Heavy-bottomed pan
  • Knife and chopping board
  • Kadhai or any pan
  • Potato masher or a large ladle
  • Blender / Mixer

Ingredients
  

  • 3/4 cup Red Lentils/Masoor split without skin
  • 1/4 cup Yellow Lentil/Moong – split without skin
  • 4 – 5 medium-sized Tomatoes
  • 1 pinch Asafoetida
  • 2 Red Onions
  • 5 – 6 Garlic cloves
  • 2 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • ½ Thum-sized Fresh Ginger – peeled
  • 2-3 Cloves
  • 1 tsp Pepper powder
  • Red chilli flakes – optional
  • 3 large tbsp Oil for frying
  • 1 tbsp oil for the tadka
  • Salt to taste

Instructions
 

  • Wash the lentil through a sieve and pressure cook – 3 whistles
  • Let the steam escape and then loosen cooker lid
  • Remove cooked lentils and allow to cool completely
  • If you are not a pressure cooker lover then cook the lentils in a big saucepan with exactly two times the water than the quantity of the lentils
  • Lentils cook quickly in a pan, cover and cook and keep an eye as water may boil over
  • Finely chop red onions chopped into long slivers
  • Chop the tomatoes into 4 pieces – just for ease of blending
  • In a kadhai or wok heat the 3 tbsp oil and deep fry the garlic chopped into fine strips
  • Add the red onions and sauté are absolutely crisp, the aroma is delicious
  • Puree the washed tomatoes with the deep-fried red onion and garlic (leave some for garnishing)
  • Use a potato masher ( or the back of a large ladle) and roughly squash the cooked and cooled lentils and mix them with the tomatoes puree
  • In the same kadhai/wok or pan used to fry the onions and garlic – heat about 1 to 1.5 tsp oil
  • Add asafoetida, whole cumin, coriander powder, cumin powder, red chilli powder, cloves
  • Sauté the spices in the oil for under a minute
  • Add the cooked lentils and tomato puree
  • Add water if the mixture is too thick
  • Cover and cook on a low flame for 5 -8 minutes
  • Season with salt as per taste
  • Garnished with the remaining crispy fried onion and garlic bits
  • Sprinkle some freshly cracked pepper
  • Serve hot
  • Best accompanied by hot buttered toast
Keyword Lentil soup

Wholemeal bread, a crusty baguette, or a soft cheesy loaf – all make for great accompaniments with this soup. Indulge yourself by adding a blob of butter on top of the soup before serving.

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Tomato and Lentil soupy broth

Filed Under: Food, Healthy, Recipe Index, Soups Tagged With: A pinch of, asafoetida, cloves, coriander powder, cumin powder, deep fried garlic, deep fried onion, freshly crushed ginger, Masoor split and without skin, moong, original recipe from sliceoffme, pepper powder, recipe development, red chilli powder, Red Lentils, split and without skin, Tomato & Lentil Soupy broth

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