Sometimes, when I find myself stuck in a dinner rut, I like to go a little rogue in the kitchen. That instinct is exactly how this tomato soup–daal collaboration came to be. Daal is one of the few Indian dishes I make on a truly regular basis—alongside khichdi—but a bowl on its own never quite feels like enough. The same goes for tomato soup: comforting and delicious, but not something I usually consider a full meal. Bring the two together, though, and we’re suddenly onto something.
Faced with an abundance of slightly underwhelming cherry tomatoes and a seemingly bottomless jar of daal, I had a thought: what if I combined them? It felt a little unexpected—maybe even a bit risky—but also just intuitive enough to try. The result surprised me in the best way. This tomato soup daal takes the warming spices and hearty texture of daal and pairs them with the sweet, savory simplicity of tomato soup, which turns out to be the perfect blank canvas. Add in the fact that lentils are a fantastic source of fiber (I’m calling it now: 2026 is the year of fiber—sorry, protein), and this dish quickly became a repeat.
Consider this your permission slip to get creative, trust your instincts, and let familiar favorites meet in new ways when inspiration is running low.
Ingredients You’ll Need for This Tomato Soup Daal
The ingredient list for this soup is refreshingly simple, so feel free to treat any additions as part of your creative license in the kitchen. Think of this as a flexible framework, not a rigid rulebook.
Daal. I like using yellow daal—such as moong or toor—but any lentil you love will work. I recommend sticking with smaller lentils rather than larger beans for the best texture.
Spices. This recipe leans on classic Indian spices for warmth and depth: cumin seeds, asafetida, mustard seeds, chili powder, turmeric, and curry leaves. Together, they build that unmistakable, cozy flavor base.
Tomatoes. Use whatever you have on hand. I reached for cherry tomatoes, but any variety will shine here.
Onion. One large yellow onion forms the savory backbone of the soup.
Garlic. A whole head of garlic, slow-roasted in the oven, adds incredible sweetness and depth.
Cashews. Soaked cashews create a creamy, luxurious texture without the need for heavy cream. That said, if you prefer using cream, feel free—this recipe welcomes both approaches.
How to Prepare This Tomato Soup Daal
There are just a few things to keep in mind when making this soup—especially if daal is new to you.
Start by soaking your lentils. I’ve learned the hard way that skipping this step only leads to a very long evening at the stove. Lentils take significantly less time to cook when they’ve been properly soaked, so aim for overnight if you can. At the very least, a 6–8 hour soak will make a noticeable difference.
While the lentils cook, prep the tomatoes. This part couldn’t be simpler. Toss the tomatoes, onion, and garlic onto a sheet pan with plenty of spices and let the oven do the work. Roasting concentrates the flavors and keeps things wonderfully hands-off. Once everything is tender and lightly golden, transfer it straight to the blender.
Bring it all together. Stir the blended tomato mixture into the cooked daal, adjusting the consistency with broth as needed. You’re looking for a texture that’s spoonable and comforting—soupy, but still rich and substantial.
How to Serve this Tomato Soup Daal
I love finishing this soup with a simple tarka—a quick bloom of spices in hot oil drizzled over the top just before serving. It adds depth and aroma with very little effort. To make it, briefly sizzle mustard seeds, cumin, a chopped chili or onion, and a few curry leaves in oil, then spoon it over the soup. Totally optional—but highly recommended if you want that extra layer of flavor.
To lean into the tomato soup vibes, I like serving this with a chili cheese toastie. I use this recipe without the corn and add a little extra cheese for peak grilled-cheese energy. That said, this soup is just as delicious with crusty bread, warm naan, or even spooned over rice. Finish with a squeeze of lime or a sprinkle of chopped cilantro to brighten everything up.
For leftovers, let the soup cool completely, then store it in an airtight container in the fridge for up to three days. It also freezes beautifully—portion it out and stash it away for an easy, nourishing meal when you need it most.
Description
An easy 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 (optional)
- 2 8–ounce containers of cherry tomatoes
- 1 large yellow onion, chopped into large pieces
- 1 large garlic bulb, the top 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)
- Prepare the lentils. Soak lentils in water for at least 6-8 hours, but best overnight.
- Cook the lentils. In a large stovetop pot, add drained lentils, 3 1/2 cups water, turmeric, asafetida, and a big pinch of salt. Bring to a boil, and skim off the foam as the lentils come to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on a simmer for about 30 minutes, until the lentils are tender. Turn off the heat and set aside until ready to combine with tomatoes.
- In the meantime, prepare the tomatoes. Add the tomatoes, onion, and garlic to a large sheet tray. Drizzle the garlic bulb with olive oil and place face down, then drizzle the tomatoes and onion with oil as well. Add spices to coat. Bake in a 375-degree oven for 30-40 minutes, until the tomatoes have started to blister and the onions have turned golden. Remove from oven and set aside.
- In a blender, add the soaked cashews, onion, tomato, and squeeze the garlic from the skin. Blend until smooth, taste, and adjust salt as needed. Once blended, add the tomato mixture to the pot with the daal, stirring to combine. Taste and adjust salt as needed. If you prefer a more soupy texture, add extra broth as needed. Keep warm until ready to serve. Enjoy!
