Indian-Spiced Tomato Lentil Soup

Why You’ll Love This Recipe

I love how this soup combines comfort with bold, warming spice. The red lentils cook quickly and give the soup a silky texture, while the tomatoes add a gentle tanginess that balances the earthy spices. It’s naturally vegan, gluten-free, and full of plant-based protein, making it a wholesome option that doesn’t sacrifice flavor. Plus, it all comes together in one pot, which makes cleanup a breeze.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red lentils (rinsed)

• Canned crushed tomatoes or fresh chopped tomatoes

• Onion (diced)

• Garlic (minced)

• Fresh ginger (grated)

• Coconut oil or vegetable oil

• Ground cumin

• Ground coriander

• Ground turmeric

• Garam masala

• Red chili flakes (optional for heat)

• Vegetable broth or water

• Salt and pepper

• Fresh cilantro (for garnish)

• Lemon juice (for brightness)

directions

1. I heat oil in a large pot over medium heat, then sauté the onion until soft and translucent.

2. I add the garlic and ginger, cooking for another minute until fragrant.

3. I stir in the cumin, coriander, turmeric, and garam masala, letting the spices toast for 30 seconds to bloom.

4. I add the rinsed lentils, tomatoes, and broth. I bring everything to a boil, then reduce the heat and simmer uncovered for about 20–25 minutes, until the lentils are soft and the soup thickens.

5. I season with salt, pepper, and red chili flakes if I want some heat.

6. I finish with a squeeze of lemon juice and stir in chopped cilantro just before serving.

7. I serve it hot, with naan, rice, or on its own.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 25–30 minutes to cook.

Variations

Sometimes I add a splash of coconut milk for a creamy finish. If I want a chunkier texture, I leave the lentils whole, but for a smoother soup, I blend part of it using an immersion blender. I’ve also added spinach or kale during the last few minutes of simmering for an extra nutrient boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it sits, so I add a splash of broth or water when reheating on the stove or in the microwave. It also freezes well—I let it cool completely before storing in portions.

FAQs

Can I use other types of lentils?

Red lentils work best because they cook quickly and break down nicely, but yellow lentils or split mung beans are good substitutes.

Is this soup spicy?

It has mild heat from the spices, but I adjust the chili flakes to taste. I can leave them out entirely for a milder version.

Can I make this in a pressure cooker?

Yes, I cook it on high pressure for 8–10 minutes with a quick release. It’s a great way to speed things up.

Do I need to soak the lentils?

No soaking is needed for red lentils. I just rinse them thoroughly before cooking.

What’s the best way to serve this soup?

I love it with warm naan or over basmati rice. A dollop of yogurt on top also adds a nice cooling contrast.

Conclusion

Indian-Spiced Tomato Lentil Soup is a flavorful, wholesome dish that’s as comforting as it is nourishing. With bold spices, protein-rich lentils, and a tangy tomato base, it’s the perfect soup for cozy nights or when I want something healthy and filling. It’s easy to make, easy to love, and always satisfying.