Lentil Tomato Soup

A bowl of Lentil soup with a spoon in it.

Flavorful and well-balanced, this comforting lentil soup combines the warming flavors of curry and ginger, which complement the tomato base, and a touch of coconut milk to round out the spices.

Course Soup

Cuisine American

Keyword best lentil soup, lentil soup recipe, tomato lentil soup

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 176kcal

Author Maike Corbett

Ingredients

1 tablespoon vegetable oil
1 large onion diced
3 cloves garlic finely chopped
2 tablespoons ginger fresh, peeled & minced (about a 3-inch piece)
2 teaspoons curry powder
1 teaspoon garam masala
1 cup red lentils rinsed
2 cups crushed tomatoes
1 can (6-ounce) tomato puree
3 cups vegetable broth divided
1 can (13.5-ounce) coconut cream unsweetened, divided

Instructions

Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add onion and fry until translucent and soft, about 2 to 3 minutes.
Stir in the garlic and ginger and fry until soft and the ginger becomes fragrant. Add the curry powder and garam masala, stirring until well combined. Add lentils to the curry mixture and stir until they are coated in the spices.
Pour in the crushed tomatoes, tomato puree, and 2 cups of broth. Stir in 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil and then reduce heat and cover to simmer for 15 minutes.
Stir in half of the can of coconut cream. Continue to simmer, covered for 10 minutes or until the lentils have softened. Add remaining broth, if needed, to the desired consistency. If desired, season the soup with additional salt and pepper to taste.
To serve, ladle into soup bowls and top with a few cilantro leaves, a squeeze of lime, and coconut cream.

Nutrition