The Tomato Lentil Soup Recipe is a heartwarming, vibrant dish that brings together the comforting creaminess of yellow moong dal and the rich, tangy freshness of ripe tomatoes. It’s a soulful bowl of goodness that’s as nutritious as it is flavorful, perfect for any season when you crave something wholesome yet light. This recipe not only fills your kitchen with irresistible aromas but also promises a deeply satisfying experience, blending warmth, zest, and texture in every spoonful.

Ingredients You’ll Need

A large silver pot filled with a clear broth contains visible chunks of red tomatoes and orange carrots floating inside. On top, there is a mound of small yellow lentils, sitting in the center of the pot. The pot rests on a stove with black handles visible on each side. The background surface is white marbled. photo taken with an iphone --ar 4:5 --v 7

Getting the balance right in this Tomato Lentil Soup Recipe is all about simple, fresh ingredients that come together to create a symphony of flavors and textures. Each contributes something special—whether it’s the earthiness of the lentils, the spicy warmth of whole cloves, or the sweetness of ripe tomatoes.

½ cup yellow moong daal: Presoaked for a tender, creamy base that perfectly absorbs flavors.

2 tablespoons oil: Helps toast the spices and sauté aromatics for a fragrant start.
1 tsp cumin seeds: Adds a warm, nutty aroma essential to Indian-inspired soups.
2-3 whole cloves: Impart a subtle spicy sweetness that deepens the soup’s flavor.

5-6 black peppercorns: Provide gentle heat and a fragrant bite that lingers.
1 small onion (roughly sliced): Adds sweetness and body when cooked down.
1 tbsp fresh ginger (roughly chopped): Brightens the soup with its zesty, invigorating notes.

4 medium-large ripe tomatoes (600 grams, halved and quartered): The star ingredient—offers acidity and body for that classic tomato soup taste.
1 carrot (peeled and roughly sliced): Contributes natural sweetness and color balance.
2 tsp salt or to taste: Essential to enhance and unify every flavor.

1 ¾ cups water: Creates a perfect consistency and helps cook the lentils thoroughly.

How to Make Tomato Lentil Soup Recipe

Tomato Lentil Soup Recipe - Recipe Image

Step 1: Prepare and Soak the Lentils

Begin by rinsing the yellow moong dal in fresh water multiple times until the water runs clear—this will remove any impurities and excess starch. Then soak the lentils in water covering them by an inch or so for about 30 minutes. This soaking step ensures they cook evenly and become beautifully soft, which is key to achieving that silky texture in your soup.

Step 2: Chop and Set Your Vegetables

While the lentils soak, get the vegetables ready. Roughly slice the onion to release its sweet notes while cooking. Chop fresh ginger coarsely for a zingy flavor burst. Quarter the ripe tomatoes to release their juicy, tangy essence into the soup. Peel and slice the carrot, which will add a subtle sweetness and lovely texture throughout.

Step 3: Sauté the Spices and Aromatics

Heat the oil in a pressure cooker over medium heat and toss in the cumin seeds, cloves, and black peppercorns. These whole spices will sizzle and release their essential oils, setting the foundation for a fragrant, deeply flavored soup. After a few seconds, add the onion and lightly sauté until it softens but doesn’t brown—this brings out its natural sweetness and keeps the soup balanced.

Step 4: Build the Soup Base

Next, add the fresh ginger, tomatoes, carrot, salt, and water to the cooker. This mix will simmer and meld together beautifully with the aromatics and spices. Drain your soaked lentils and add them to the pot, stirring everything gently to combine before sealing the cooker to start the cooking process.

Step 5: Cook the Lentils to Perfection

Seal the pressure cooker and cook on high heat until the first whistle sounds. Then immediately reduce the heat to low and let it cook for another 5 to 6 minutes. Turning off the heat at this point allows the lentils to finish cooking perfectly in the residual steam, giving you that luscious, tender texture without any mushiness.

Step 6: Blend and Adjust the Soup

Once the pressure has released naturally, open the lid and remove from heat. Blend the soup until smooth, using a hand blender or regular blender. If the consistency feels too thick, add a splash of hot water to loosen it up, and then bring the soup back to a gentle boil. Taste and adjust salt or pepper as needed to ensure every flavor shines through.

How to Serve Tomato Lentil Soup Recipe

Garnishes

A sprinkle of fresh herbs like coriander, parsley, or basil is the perfect finishing touch, adding vibrant color and fresh, herbal brightness. A dash of crushed black pepper sprinkled on top can add an exciting little heat that complements the earthy lentils and sweet tomatoes wonderfully.

Side Dishes

This Tomato Lentil Soup Recipe pairs beautifully with crisp, warm bread such as a rustic baguette or golden garlic toast. For a more filling meal, serve alongside a simple green salad or roasted vegetables to keep the meal balanced and satisfying without overpowering the delicate flavors of the soup.

Creative Ways to Present

Serve the soup in rustic bowls to emphasize its warmth and comfort factor. For a modern twist, drizzle a swirl of coconut cream or yogurt on top to add creaminess and a little tang. You can also garnish with toasted seeds or nuts for a wonderful crunchy contrast that makes every spoonful exciting.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Tomato Lentil Soup Recipe into an airtight container and refrigerate. It will keep well for up to 3 days, making it a perfect meal to enjoy again without sacrificing freshness or flavor. Just remember to give it a good stir before reheating.

Freezing

This soup freezes remarkably well! Portion it out into freezer-safe containers or heavy-duty ziplock bags, leaving a little room for expansion. Frozen soup can be kept for up to 3 months, allowing you to conveniently enjoy nourishing homemade soup anytime you want.

Reheating

Reheat gently on the stovetop over medium heat, stirring frequently to prevent sticking. If the soup has thickened in the fridge or freezer, add a splash of water or broth until you reach your desired consistency. Avoid boiling vigorously—as gentle heating preserves the soup’s delicate texture and flavor balance.

FAQs

Can I use red lentils instead of yellow moong dal?

Yes, red lentils can be used as a substitute. They cook faster and will give a slightly different texture but still work wonderfully in this Tomato Lentil Soup Recipe.

Is it necessary to pressure cook the soup?

While pressure cooking speeds up the process and perfectly cooks the lentils, you can simmer everything in a heavy-bottomed pot. Just cook for 45-60 minutes, stirring occasionally until the lentils and vegetables are tender.

Can I make this soup spicy?

Absolutely! Add a pinch of chili flakes or a small diced green chili while sautéing the onions and spices for a gentle heat without overpowering the soup’s natural flavors.

What if I don’t have fresh ginger?

Fresh ginger is best for bright flavor, but you can substitute with ½ teaspoon ground ginger in a pinch. The flavor will be less vibrant but still complementary.

How thick should the soup be?

This Tomato Lentil Soup Recipe should be smooth and moderately thick, like a creamy bisque. You can adjust the consistency by adding water or broth when blending to suit your personal preference.

Final Thoughts

This Tomato Lentil Soup Recipe is genuinely one of those comforting creations that feels like a warm hug in a bowl. Its blend of nourishing lentils and fresh tomatoes, uplifted by aromatic spices and herbs, makes it an ideal dish to share with family or savor on a quiet evening. Give it a try—you might just find it becoming your new go-to comfort food!