Sometimes when I find myself stuck in a dinner rut, I like to get a little naughty in the kitchen. That instinct is exactly how this tomato soup-daal collaboration came to be. Daal is one of the few Indian dishes that I really prepare regularly, alongside khichdi– but a bowl alone never seems enough. The same goes for tomato soup: comforting and delicious, but not something I usually consider a complete meal. However, put the two together and we suddenly arrive at something.
Faced with an abundance of somewhat disappointing cherry tomatoes and a seemingly bottomless pot of daal, I thought: what if I combined them? It seemed a little unexpected – maybe even a little risky – but also just intuitive enough to try. The result surprised me in the best way. This tomato soup daal takes the warm spices and hearty texture of daal and combines them with the sweet and savory simplicity of tomato soup, which proves to be the perfect blank canvas. Add to that 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 to get creative, trust your instincts, and let familiar favorites come together in new ways when inspiration is low.
Ingredients You Will Need for This Tomato Daal Soup
The ingredient list for this soup is refreshingly simple, so feel free to consider any additions as part of your creative license in the kitchen. Consider this a flexible framework, not a rigid regulation.
Daal. I like to use yellow daal, like moong or toor, but any lentil you like will work. I recommend sticking to smaller lentils rather than larger beans for better texture.
Spices. This recipe relies on classic Indian spices for added heat and depth: cumin seeds, asafetida, mustard seeds, chili powder, turmeric, and curry leaves. Together they build this incomparable and comfortable flavor base.
Tomatoes. Use whatever you have on hand. I opted for cherry tomatoes, but any variety will shine here.
Onion. A large yellow onion provides the flavorful backbone of the soup.
Garlic. A whole head of garlic, slowly roasted in the oven, adds incredible sweetness and depth.
Cashew nuts. 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 accommodates both approaches.
How to make this Daal Tomato Soup
There are just a few things to keep in mind while making this soup, especially if daal is new to you.
Start by soaking your lentils. I learned the hard way that skipping this step only leads to a very long evening in the kitchen. Lentils take much less time to cook when they’ve been properly soaked, so aim for overnight if you can. At a minimum, soaking for 6-8 hours will make a noticeable difference.
While the lentils are cooking, prepare the tomatoes. This part couldn’t be simpler. Mix the tomatoes, onion and garlic on a baking sheet 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 browned, put it directly in the blender.
Put it all together. Stir the mixed tomato mixture into the cooked daal, adjusting the consistency with the broth if necessary. You’re looking for a spoonable, comforting texture that’s supple, but still rich and substantial.
How to serve this Daal Tomato Soup
I love finishing this soup with a simple plume-a quick bloom of spices in hot oil drizzled on top just before serving. It adds depth and aroma with very little effort. To make it, briefly sizzle mustard seeds, cumin, chopped chilli or onion and a few curry leaves in oil, then pour over the soup. Totally optional, but highly recommended if you want that extra layer of flavor.
To get the vibe of tomato soup, I like to serve it with a chili cheese toastie. I use this recipe without the corn and add a little extra cheese for maximum grilled cheese energy. That said, this soup is just as delicious with crusty bread, hot naan or even over rice. Finish with a squeeze of lime or a pinch of chopped cilantro to brighten things up.
For leftovers, let the soup cool completely, then store it in an airtight container in the refrigerator for up to three days. It also freezes wonderfully: portion it out and store it for an easy, filling meal when you need it most.
Daal Tomato Soup
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Pin RecipeDescription
An easy one-pot soup recipe.
Ingredients
- 1 cup dried 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, cut into large pieces
- 1 large bulb of garlic, top cut
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1/4 cup cashews (soaked)
Instructions
- Prepare the lentils. Soak the lentils in water for at least 6 to 8 hours, but preferably overnight.
- Cook the lentils. In a large pot, add the drained lentils, 3 1/2 cups water, turmeric, asafetida and a large pinch of salt. Bring to a boil and skim off the foam as the lentils boil. Once boiling, reduce heat to simmer and cover. Cook over low heat for about 30 minutes, until the lentils are tender. Turn off the heat and set aside until ready to combine with the tomatoes.
- Meanwhile, prepare the tomatoes. Add the tomatoes, onion and garlic to a large baking sheet. Drizzle the garlic bulb with olive oil and place it face down, then drizzle the tomatoes and onion with oil as well. Add spices to coat. Bake at 375 degrees for 30 to 40 minutes, until the tomatoes begin to blister and the onions are golden brown. Remove from oven and set aside.
- In a blender, add soaked cashews, onion, tomato and squeeze the garlic from the skin. Blend until smooth, taste and adjust salt as needed. Once mixed, add the tomato mixture to the pan with the daal, stirring to combine. Taste and adjust salt as needed. If you prefer a more velvety texture, add additional broth as needed. Keep warm until ready to serve. Appreciate!
The position Daal Tomato Soup is a cozy upgrade to a classic appeared first on Camille Styles.
