Sometimes, when I find myself stuck on dinner, I like to be the guy in the kitchen. That thought led to this tomato-daal soup pairing. Daal is one of the few Indian dishes I make regularly—along with khichdi—but the dish itself never feels good enough. The same goes for tomato soup: comforting and delicious, but not something I would normally consider a full meal. Combine the two, however, and we’re onto something unexpected.
Faced with a pile of undersized cherry tomatoes and a seemingly bottomless pot of daal, I had a thought: what if I put them together? It felt a little unexpected—perhaps even dangerous—but it also made sense enough to give it a try. The result surprised me in the best way. This tomato soup daal takes the warming spices and hearty texture of daal and pairs it with the simplicity, flavor of tomato soup, which seems like the perfect blank canvas. Add the fact that lentils are a good source of fiber (I call it now: 2026 is the year of fiber-sorry, protein), and this dish quickly became a duplicate.
Consider this piece your permission to get creative, trust your instincts, and let familiar favorites come together in new ways when inspiration runs out.
Ingredients You Will 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 rule book.
Daal. I like to use yellow daal—like moon or toor—but any lentil you like will work. I recommend sticking with small lentils rather than large beans for the best texture.
Spices. This recipe relies on classic Indian spices for warmth and depth: cumin seeds, asafetida, mustard seeds, chili powder, turmeric, and curry leaves. Together, they create that mysterious, cozy flavor base.
Tomatoes. Use whatever you have on hand. I reached for cherry tomatoes, but any variety will shine here.
Carrots. One large yellow onion makes a delicious backbone for the soup.
Garlic. A whole head of garlic, lightly roasted in the oven, adds a wonderful flavor and depth.
Cash. Soaked cashews create a creamy, luxurious texture without the need for heavy cream. That said, if you choose to use cream, feel free—this recipe accepts both methods.
How To Prepare This Tomato Soup Daal
There are a few things to keep in mind when making this soup—especially if you’re new to daal.
Start by soaking your lentils. I learned the hard way that skipping this step leads to a very long evening on the stove. Lentils take much less time to cook if they are well soaked, so soak overnight if you can. At least, soaking for 6-8 hours will make a noticeable difference.
While the lentils are cooking, prepare the tomatoes. This part couldn’t be easier. Place the tomatoes, onions, and garlic on a heavily seasoned sheet pan and let the oven do the work. Roasting intensifies flavor and holds things together wonderfully. When everything is soft and slightly golden, transfer it directly to the blender.
Put it all together. Add the blended tomato mixture to the cooked daal, adjusting the consistency of the broth as needed. You want a drinkable and comforting texture—soupy, but rich and substantial.
How To Serve This Tomato Soup Daal
I like to finish this soup in a simple way tarka-a quick burst of spices in hot oil poured over the top just before serving. It adds depth and flavor with very little effort. To do this, briefly fry mustard seeds, cumin, chopped chili or onion, and a few curry leaves in oil, and place them on top of the soup. Totally optional—but highly recommended if you’re looking for 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 the corn and add a little cheese for maximum cheese power. That said, this soup is delicious as a crusty bread, warm naan, or 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 in an airtight container in the refrigerator for up to three days. It also freezes well—portion and stash for easy, nutritious meals when you need them most.
Explanation
An easy one pot soup recipe.
- 1 cup dry dal, like toor or moong daal
- 3 1/2 cups water
- 1/4 teaspoon turmeric
- 1/4 teaspoon asafetida (optional)
- 2 8–an ounce containers of cherry tomatoes
- 1 a large yellow onion, chopped into large pieces
- 1 large clove of garlic, top cut off
- 2 tablespoons cumin seeds
- 1 teaspoon mustard seeds
- 1/2 spoon 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 preferably overnight.
- Cook the lentils. In a large pot on the stove, add the drained lentils, 3 1/2 cups water, turmeric, asafetida, and a pinch of salt. Bring to a boil, then skim off the foam as the lentils come to a boil. Once boiled, reduce heat to a simmer and cover. Cook at a simmer for about 30 minutes, until the lentils are soft. Turn off the heat and set aside until you are ready to mix with the tomatoes.
- Meanwhile, prepare the tomatoes. Place the tomatoes, onion, and garlic on a large sheet tray. Drizzle the garlic bulb with olive oil and place face down, then toss the tomatoes and onions with oil again. Add spices to coat. Bake in a 375 degree oven for 30-40 minutes, until the tomatoes start to pop and the onions are golden. Remove from the oven and set aside.
- In a blender, add the soaked cashews, onions, tomatoes, and press the garlic into the skin. Blend until smooth, taste, and adjust salt as needed. Once combined, add the tomato mixture to the pot with the daal, stirring to combine. Taste and adjust salt as needed. If you prefer a soupier texture, add more broth as needed. Keep warm until ready to serve. Enjoy!