When I find myself in a dinner rut, I often venture into uncharted culinary territory. That's how this tomato soup and daal fusion came to life. Daal is one of my go-to Indian dishes, much like khichdi, but a bowl on its own sometimes feels incomplete. Tomato soup is comforting, yet rarely a standalone meal. But blend the two, and magic happens.

With an overflow of slightly lackluster cherry tomatoes and a nearly endless supply of daal, I wondered: why not combine them? It seemed unexpected—perhaps even a little bold—but it felt just right. The outcome was a delightful surprise. This tomato soup daal combines the warm spices and hearty nature of daal with the sweet, savory essence of tomato soup, creating the perfect base. Plus, lentils pack a punch of fiber (mark my words: 2026 is fiber's year), making this dish a staple in my kitchen.

Use this as your green light to be inventive, trust your gut, and mix familiar flavors in new ways when creativity is lacking.

tomato soup daal

Essential Ingredients for Tomato Soup Daal

The ingredient list for this soup is refreshingly uncomplicated, so feel free to make it your own. Think of this as a flexible guideline rather than strict rules.

Daal. I prefer yellow daal, like moong or toor, but any lentil you enjoy will do. Smaller lentils tend to yield a better texture.

Spices. This recipe uses classic Indian spices for warmth and richness: cumin seeds, asafetida, mustard seeds, chili powder, turmeric, and curry leaves. Together, they create a cozy flavor profile.

Tomatoes. Use whatever variety you have. I opted for cherry tomatoes, but any will work beautifully.

Onion. One large yellow onion serves as the savory base for the soup.

Garlic. A whole head of garlic, roasted slowly, brings incredible sweetness and complexity.

Cashews. Soaked cashews add a creamy, luxurious texture without heavy cream. If you prefer cream, you can use that too—both work well in this recipe.

best tomato soup daal

Steps to Make Tomato Soup Daal

Here are a few key points to keep in mind while preparing this soup, especially if you're new to daal.

Begin with soaking your lentils. Skipping this step leads to a lengthy cooking session. Properly soaked lentils cook much faster, so aim for an overnight soak if possible. Even a 6–8 hour soak will significantly improve cooking time.

While the lentils are cooking, prepare the tomatoes. This part is effortless. Place the tomatoes, onion, and garlic on a baking sheet with plenty of spices and let the oven work its magic. Roasting intensifies the flavors and requires minimal effort. Once everything is tender and slightly golden, transfer it to a blender.

Combine everything. Mix the blended tomato mixture with the cooked daal, adjusting the consistency with broth as needed. Aim for a spoonable and satisfying texture—soupy yet rich.

easy lentil tomato soup

Serving Suggestions for Tomato Soup Daal

I love finishing this soup with a simple tarka—a quick bloom of spices in hot oil drizzled over just before serving. This adds depth and aroma with minimal effort. To prepare it, briefly sizzle mustard seeds, cumin, chopped chili or onion, and curry leaves in oil, then drizzle over the soup. It's optional but highly recommended for that extra flavor boost.

To fully embrace the tomato soup theme, I enjoy pairing this with a chili cheese toastie. I modify a recipe by omitting corn and adding extra cheese for maximal grilled cheese goodness. However, this soup also pairs wonderfully with crusty bread, warm naan, or even served over rice. A squeeze of lime or a sprinkle of chopped cilantro brightens the dish.

For leftovers, cool the soup completely and store it in an airtight container in the fridge for up to three days. It freezes beautifully, so portion it out for a quick and wholesome meal later.

Description

A simple one-pot soup recipe.

Ingredients

  • 1 cup dry lentils, such as 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
  • 1 large garlic bulb, 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)

Instructions

  1. Prepare the lentils by soaking them in water for at least 6-8 hours, preferably overnight.
  2. Cook the lentils in a large pot with drained lentils, 3 1/2 cups water, turmeric, asafetida, and a pinch of salt. Bring to a boil, skimming off foam, then reduce to a simmer, cover, and cook for about 30 minutes until tender. Set aside until ready to combine with tomatoes.
  3. While the lentils cook, prepare the tomatoes. Add tomatoes, onion, and garlic to a large baking tray. Drizzle the garlic bulb with olive oil and place it face down, then drizzle oil over the tomatoes and onion. Add spices to coat. Bake at 375 degrees for 30-40 minutes until tomatoes blister and onions turn golden. Remove from the oven and set aside.
  4. In a blender, combine soaked cashews, onion, tomato, and roasted garlic. Blend until smooth, taste, and adjust salt. Add the tomato mixture to the pot with daal and stir to combine. Adjust salt and broth for desired consistency. Keep warm until serving. Enjoy!