Sometimes, when I get into a dinner rut, I like to go a little rogue in the kitchen. That instinct is exactly how this tomato soup-daal collaboration came about. Daal is one of the few Indian dishes I make on a really regular basis – alongside khichdi – but one bowl by itself never quite feels like enough. The same goes for tomato soup: comforting and delicious, but not something I usually consider a full meal. But for the two together, suddenly we’re on to something.
Faced with an abundance of slightly overwhelming cherry tomatoes and a seemingly bottomless jar of daal, I had a thought: what if I combined them? It felt a little unexpected—perhaps even a little risky—but also 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 proves to be the perfect blank canvas. Add in the fact that lentils are a great 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 to get creative, trust your instincts and let familiar favorites meet in new ways when inspiration starts to run out.
Ingredients you 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 to use yellow daal – like moong or toor – but any lentil you love will work. I recommend sticking with smaller lentils instead of larger beans for the best texture.
Spices. This recipe draws on classic Indian spices for heat and depth: cumin, asafetida, mustard seeds, chili powder, turmeric, and curry leaves. Together they build that unmistakable, cozy flavor base.
Tomatoes. Use what you have on hand. I reached for cherry tomatoes, but any variety will shine here.
Onion. A large yellow onion forms the tasty backbone of the soup.
Garlic. A whole garlic, slowly 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 to use 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 lenses. I’ve learned the hard way that skipping this step just leads to a very long evening at the stove. Lentils take significantly less time to cook once properly soaked, so aim for overnight if you can. At least 6-8 hours of soaking will make a noticeable difference.
While the lentils are cooking, prepare the tomatoes. This part couldn’t be easier. Throw tomatoes, onions and garlic on a tray with lots of spices and let the oven do the work. Roasting concentrates the flavors and keeps things away wonderfully. When everything is tender and lightly golden, transfer it directly to the blender.
Put everything together. Stir the blended tomato mixture into the cooked daal, adjusting the consistency with stock as needed. You’re looking for a texture that’s spoonable and comforting – soupy, yet rich and hearty.
How to serve this Tomato Soup Daal
I love to finish this soup with a simple tarka—a quick flourish 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 saute mustard seeds, cumin, a chopped chilli or onion and some curry leaves in oil and then pour it over the soup. Completely optional – but highly recommended if you want that extra layer of flavor.
To lean into the tomato soup vibes, I like to serve this with a chili cheese toastie. I use this recipe without corn and add some extra cheese for maximum grilled cheese energy. That said, this soup is equally delicious with crusty bread, warm naan, or even spooned over rice. Finish with a squeeze of lime or a sprinkling of chopped cilantro to perk things up.
For leftovers, let the soup cool completely, then store in an airtight container in the refrigerator for up to three days. It also freezes beautifully – portion it out and stash it away for an easy, nutritious meal when you need it most.
Description
A simple recipe for a pot of soup.
- 1 cup dry lentils, such as toor or moong daal
- 3 1/2 copper water
- 1/4 teaspoon turmeric
- 1/4 teaspoon asafetida (optional)
- 2 8–ounce container of cherry tomatoes
- 1 large yellow onion, chopped into large pieces
- 1 large garlic bulb, top sliced ​​off
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- 1 1/2 tsp salt
- 1/4 cup cashews (soaked)
- Prepare the lenses. Soak the lentils in water for at least 6-8 hours, but preferably overnight.
- Cook the lentils. Add drained lentils, 3 1/2 cups water, turmeric, asafetida and a large pinch of salt to a large stovetop. Boil and skim off the foam when the lentils boil. Once boiling, reduce heat to a simmer and cover. Let simmer for about 30 minutes until the lentils are soft. Turn off the heat and set aside until mixed with tomatoes.
- Meanwhile, prepare the tomatoes. Place tomatoes, onion and garlic on a large tray. Drizzle the garlic onion with olive oil and place face down, then drizzle the tomatoes and onion with oil as well. Add spices to the coat. Bake in a 375 degree oven for 30-40 minutes, until the tomatoes start to blister and the onions turn golden. Remove from the oven and set aside.
- Add the soaked cashews, onion, tomato to a blender and squeeze the garlic from the skin. Blend until smooth, taste and adjust salt as needed. Once mixed, add the tomato mixture to the pot with the daal, stirring to combine. Taste and adjust the salt as needed. If you prefer a soupier consistency, add extra broth as needed. Keep warm until ready to serve. Enjoy!