Generally, after I discover myself caught in a dinner rut, I wish to go a bit rogue within the kitchen. That intuition is strictly how this tomato soup–daal collaboration got here to be. Daal is without doubt one of the few Indian dishes I make on a very common foundation—alongside khichdi—however a bowl by itself by no means fairly looks like sufficient. The identical goes for tomato soup: comforting and scrumptious, however not one thing I often take into account a full meal. Deliver the 2 collectively, although, and we’re all of the sudden onto one thing.
Confronted with an abundance of barely underwhelming cherry tomatoes and a seemingly bottomless jar of daal, I had a thought: what if I mixed them? It felt a bit sudden—possibly even a bit dangerous—but additionally simply intuitive sufficient to attempt. The end result stunned me in the easiest way. This tomato soup daal takes the warming spices and hearty texture of daal and pairs them with the candy, savory simplicity of tomato soup, which seems to be the right clean canvas. Add in the truth that lentils are a unbelievable supply of fiber (I’m calling it now: 2026 is the yr of fiber—sorry, protein), and this dish rapidly turned a repeat.
Think about this your permission slip to get inventive, belief your instincts, and let acquainted favorites meet in new methods when inspiration is working low.
Elements You’ll Want for This Tomato Soup Daal
The ingredient checklist for this soup is refreshingly easy, so be at liberty to deal with any additions as a part of your inventive license within the kitchen. Consider this as a versatile framework, not a inflexible rulebook.
Daal. I like utilizing yellow daal—corresponding to moong or toor—however any lentil you like will work. I like to recommend sticking with smaller lentils quite than bigger beans for the very best texture.
Spices. This recipe leans on basic Indian spices for heat and depth: cumin seeds, asafetida, mustard seeds, chili powder, turmeric, and curry leaves. Collectively, they construct that unmistakable, cozy taste base.
Tomatoes. Use no matter you will have available. I reached for cherry tomatoes, however any selection will shine right here.
Onion. One giant yellow onion types the savory spine of the soup.
Garlic. A complete head of garlic, slow-roasted within the oven, provides unbelievable sweetness and depth.
Cashews. Soaked cashews create a creamy, luxurious texture with out the necessity for heavy cream. That mentioned, when you desire utilizing cream, be at liberty—this recipe welcomes each approaches.
The right way to Put together This Tomato Soup Daal
There are only a few issues to remember when making this soup—particularly if daal is new to you.
Begin by soaking your lentils. I’ve realized the onerous manner that skipping this step solely results in a really lengthy night on the range. Lentils take considerably much less time to prepare dinner after they’ve been correctly soaked, so intention for in a single day when you can. On the very least, a 6–8 hour soak will make a noticeable distinction.
Whereas the lentils prepare dinner, prep the tomatoes. This half couldn’t be less complicated. Toss the tomatoes, onion, and garlic onto a sheet pan with loads of spices and let the oven do the work. Roasting concentrates the flavors and retains issues splendidly hands-off. As soon as every little thing is tender and frivolously golden, switch it straight to the blender.
Deliver all of it collectively. Stir the blended tomato combination into the cooked daal, adjusting the consistency with broth as wanted. You’re on the lookout for a texture that’s spoonable and comforting—soupy, however nonetheless wealthy and substantial.
The right way to Serve this Tomato Soup Daal
I really like ending this soup with a easy tarka—a fast bloom of spices in sizzling oil drizzled excessive simply earlier than serving. It provides depth and aroma with little or no effort. To make it, briefly sizzle mustard seeds, cumin, a chopped chili or onion, and some curry leaves in oil, then spoon it over the soup. Completely optionally available—however extremely advisable in order for you that additional layer of taste.
To lean into the tomato soup vibes, I like serving this with a chili cheese toastie. I take advantage of this recipe with out the corn and add a bit additional cheese for peak grilled-cheese vitality. That mentioned, this soup is simply as scrumptious with crusty bread, heat naan, and even spooned over rice. End with a squeeze of lime or a sprinkle of chopped cilantro to brighten every little thing up.
For leftovers, let the soup cool utterly, then retailer it in an hermetic container within the fridge for as much as three days. It additionally freezes fantastically—portion it out and stash it away for a simple, nourishing meal whenever you want it most.
Description
A simple one pot soup recipe.
- 1 cup dry lentils, like toor or moong daal
- 3 1/2 cups water
- 1/4 teaspoon turmeric
- 1/4 teaspoon asafetida (optionally available)
- 2 8–ounce containers of cherry tomatoes
- 1 giant yellow onion, chopped into giant items
- 1 giant garlic bulb, the highest sliced off
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1/4 cup cashews (soaked)
- Put together the lentils. Soak lentils in water for not less than 6-8 hours, however finest in a single day.
- Prepare dinner the lentils. In a big stovetop pot, add drained lentils, 3 1/2 cups water, turmeric, asafetida, and a giant pinch of salt. Deliver to a boil, and skim off the froth because the lentils come to a boil. As soon as boiling, cut back the warmth to a simmer and canopy. Prepare dinner on a simmer for about half-hour, till the lentils are tender. Flip off the warmth and put aside till prepared to mix with tomatoes.
- Within the meantime, put together the tomatoes. Add the tomatoes, onion, and garlic to a big sheet tray. Drizzle the garlic bulb with olive oil and place face down, then drizzle the tomatoes and onion with oil as nicely. Add spices to coat. Bake in a 375-degree oven for 30-40 minutes, till the tomatoes have began to blister and the onions have turned golden. Take away from oven and put aside.
- In a blender, add the soaked cashews, onion, tomato, and squeeze the garlic from the pores and skin. Mix till easy, style, and alter salt as wanted. As soon as blended, add the tomato combination to the pot with the daal, stirring to mix. Style and alter salt as wanted. In case you desire a extra soupy texture, add additional broth as wanted. Hold heat till able to serve. Get pleasure from!
