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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
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