Typically, after I discover myself caught in a dinner rut, I wish to go somewhat rogue within the kitchen. That intuition is strictly how this tomato soup–daal collaboration got here to be. Daal is likely one of the few Indian dishes I make on a really common foundation—alongside khichdi—however a bowl by itself by no means fairly seems like sufficient. The identical goes for tomato soup: comforting and scrumptious, however not one thing I often take into account a full meal. Convey the 2 collectively, although, and we’re out of the blue 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 somewhat sudden—perhaps even a bit dangerous—but additionally simply intuitive sufficient to attempt. The consequence stunned me in one of the simplest ways. 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 proper clean canvas. Add in the truth that lentils are a implausible supply of fiber (I’m calling it now: 2026 is the 12 months of fiber—sorry, protein), and this dish rapidly turned a repeat.
Take into account this your permission slip to get artistic, belief your instincts, and let acquainted favorites meet in new methods when inspiration is operating low.
Substances You’ll Want for This Tomato Soup Daal
The ingredient listing for this soup is refreshingly easy, so be at liberty to deal with any additions as a part of your artistic license within the kitchen. Consider this as a versatile framework, not a inflexible rulebook.
Daal. I like utilizing yellow daal—similar to moong or toor—however any lentil you like will work. I like to recommend sticking with smaller lentils fairly than bigger beans for the most effective texture.
Spices. This recipe leans on traditional 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 may have readily 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 unimaginable sweetness and depth.
Cashews. Soaked cashews create a creamy, luxurious texture with out the necessity for heavy cream. That stated, in the event you choose utilizing cream, be at liberty—this recipe welcomes each approaches.
Easy methods to Put together This Tomato Soup Daal
There are only a few issues to bear in mind when making this soup—particularly if daal is new to you.
Begin by soaking your lentils. I’ve realized the exhausting 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 goal for in a single day in the event 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 thing is tender and frivolously golden, switch it straight to the blender.
Convey 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.
Easy methods to Serve this Tomato Soup Daal
I really like ending this soup with a easy tarka—a fast bloom of spices in scorching 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 really useful if you would like that further layer of taste.
To lean into the tomato soup vibes, I like serving this with a chili cheese toastie. I exploit this recipe with out the corn and add somewhat further cheese for peak grilled-cheese vitality. That stated, 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 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.
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Description
A straightforward 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 a minimum of 6-8 hours, however greatest in a single day.
Cook dinner the lentils. In a big stovetop pot, add drained lentils, 3 1/2 cups water, turmeric, asafetida, and a giant pinch of salt. Convey to a boil, and skim off the froth because the lentils come to a boil. As soon as boiling, scale back the warmth to a simmer and canopy. Cook 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 properly. 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 regulate salt as wanted. As soon as blended, add the tomato combination to the pot with the daal, stirring to mix. Style and regulate salt as wanted. When you choose a extra soupy texture, add further broth as wanted. Hold heat till able to serve. Take pleasure in!
