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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
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Fusion Indian
Servings 2 people


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


  • 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


  • 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