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Lentil and tomato soup with garam masala recipe

Lentil and tomato soup with garam masala recipe

17 ratings

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  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 352 calories / serving


  • 400ml passata
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 250g red split lentils
  • 1 tsp ground cumin
  • 2tsp garam masala
  • 1.2l vegetable stock
  • salt
  • pepper
  • 50ml single cream
  • 1 slice rye bread, cut into large croutons
  • 200g green lentils
If you don't have red lentils, you can try using green lentils instead

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 13%
  • Sugars

    11g 12%
  • Salt

    3.6g 60%

of the reference intake
Carbohydrate 56.8g Protein 21.3g Fibre 9.3g


  1. Heat 30ml of the olive oil in a large saucepan over a moderate heat. Sweat the onion for 4-5 minutes, stirring occasionally, until softened. Add the garlic, cook for 1 minute, then add the cumin and garam masala. Stir well and cook for 1-2 minutes over a reduced heat, then stir in the passata, mixing well.

  2. Add the lentils at this point, then cover with the stock. Increase the heat and bring to a vigorous boil. Boil for 5 minutes, then reduce to a simmer for 20-25 minutes. Remove from the heat and puree using a stick blender until smooth. Return to the heat, adjust the seasoning and stir in the cream, keeping the soup over a low heat.

  3. Meanwhile heat the remaining olive oil in a frying pan over a moderate heat and toast the rye bread for 2-3 minutes, tossing occasionally until golden and crispy. Drain on kitchen paper. Ladle the soup into serving bowls and garnish with the croutons and a few split lentils if using.

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