Red lentil and tomato soup
Red lentil and tomato soup is a thick, warming bowl that needs no soaking. Red lentils collapse as they simmer and make the soup creamy on their own. Curry powder and tomato add depth, and lemon brightens it. It is ready in 30 minutes.
- 30 minTotal time
- 3Servings
- 340kcal / serving
- 19 gProtein
The science: why this works
Why red lentils melt into the soup
Red lentils are split and have no skin, so they soften quickly and fall apart. Their starch thickens the broth in about 18 minutes, which gives a creamy texture with no cream. No flour or cornstarch is needed, which keeps the recipe simple.
Learn: How starch thickens sauce →Why the curry powder is fried briefly
Spice flavors dissolve in fat. Stirring the curry powder with the softened vegetables for 30 seconds wakes up its aroma and takes away the raw taste before the liquid goes in. Heat also drives off the harsh, dusty edge that raw spice powder can have.
Learn: Bloom spices in hot oil →Why the lemon goes in at the end
Cooked soups can taste dull and heavy. A squeeze of lemon added at the end adds fresh acid that lifts every other flavor. Cooking it longer would dull its bright taste. Fresh acid is a quick fix for any dish that tastes flat or heavy.
Learn: Add acid at the end →Red lentil and tomato soup
30 minutes · 3 servings · Indian · Soup
Ingredients
Makes 3 servings
Method
Tips for the best result
- Rinse the lentils until the water runs mostly clear to remove dust.
- Stir often near the end because thick lentils can stick to the pot.
- Taste before adding salt, since the broth already contains some.
Swaps
- Swap the curry powder for cumin and smoked paprika for a different spice profile.
- Swap the lemon for a splash of apple cider vinegar.
- Swap the vegetable broth for chicken broth if you do not need it vegetarian.
Storing and reheating
Cool quickly and refrigerate within 2 hours for up to 4 days, or freeze for up to 3 months. The soup thickens when chilled, so add water as you reheat to 165°F (74°C).
Red lentil and tomato soup: questions
Do red lentils need to be soaked?
No, red lentils cook in under 20 minutes without soaking. A quick rinse is all they need.
Why is my lentil soup too thick?
Lentils keep absorbing liquid as they cool. Stir in extra broth or water while reheating until it looks right.
Is red lentil soup healthy?
Yes, lentils are rich in fiber and plant protein. This soup is filling and low in fat.
