Spicy Lentil & Tomato Soup

This lentil soup gets its warmth from a blend of Indian spices rather than heat alone. Garam masala, ground coriander, turmeric, and chili powder are mixed into a paste and cooked with the onions before the lentils go in, which blooms the spices and builds a deep, aromatic base.

Sauteing the onions and garlic in stock instead of oil keeps this completely vegan and fat-free without sacrificing flavor. The spice paste coats the onions and gets fragrant in those first few minutes of cooking.

Green lentils hold their shape through the 30-minute simmer, giving the soup body and texture rather than dissolving into a smooth puree. The tomatoes break down around them, creating a thick, stew-like consistency.

Chef Tips

• Make the spice paste with a splash of water first. Dry spices added directly to the pan burn and turn bitter.
• Cook the spice paste with the onions for a full 2 to 3 minutes. This step develops the flavor.
• The soup thickens as it sits. Add more stock when reheating if needed.
• A squeeze of lemon juice right before serving brightens the spices considerably.

Variations

• Use red lentils instead of green for a smoother, creamier soup that cooks faster.
• Stir in a can of coconut milk at the end for a richer, creamy dal-style version.
• Top with fresh cilantro and a dollop of yogurt for garnish.