Lentil Tomato Soup

Happy Monday! Today I'm linking up with  Confessions of a Mother Runner and Tina Muir for Meatless Monday.

Lentil soup is pretty much my favorite food, and this version is reminiscent of a classic Indian dal.
It's hearty and comforting, and the Indian spices make it really delicious and just a bit spicy. This is definitely one of my favorite soup recipes, and it's easy to make with just a few ingredients. I used split red lentils, but if you use regular lentils you'll want to cook it longer and possibly puree some or all of it to get the creaminess of the red lentils.

Tip: You can get lentils, rice, and many spices for very low prices at Indian grocery stores. I seldom buy those things in a regular supermarket since they cost so much less at an Indian grocery.

Lentil-Tomato Soup
Adapted from a very old Cooking Light magazine; I ripped out the recipe and don't know the date but probably circa 2000. This recipe makes a ton of soup--it pretty much fills up a Dutch oven. If you don't halve the recipe, plan to enjoy leftovers for a week, freeze some, or give some away.


  1. Heat olive oil in a large Dutch oven over medium-high heat. 
  2. Add the onion; saute for 5 minutes or until tender. 
  3. Add the turmeric and the next 6 ingredients (turmeric through garlic); saute for 1 minute. 
  4. Add lentils and next 4 ingredients (lentils through tomatoes); bring to a boil. Reduce heat and simmer 20-30 minutes until lentils are very soft and soup is thick and creamy. If you want it creamier, puree some or all of the soup.
  5. Garnish with chopped tomatoes and a cilantro sprig if you want to be fancy pants about it.

Can't wait to check out other Meatless Monday recipes!

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