Tomato & Red Lentil Soup

(or Thakkali Rasam)

This tomato and red lentil soup is a great end of summer soup: a perfect way to use the last of the summer’s tomatoes with bold Indian flavors and hearty red lentils.

Tips and Tricks

What about substitutes?

Farm-fresh tomatoes were used in testing this recipe, and they’re what I recommend for the most flavor. But if you stumble on this recipe in winter, I’d recommend canned diced tomatoes instead.

You can also substitute the lentils for another kind. Arhar dal (yellow split pigeon peas) would also do.

What if I can’t find curry leaves?

Curry leaves can still be difficult to find in certain grocery stores. If they simply aren’t available, you can substitute with two bay leaves, though the flavor will be slightly different.

How do I change the spice levels?

If you love spice, then start with the 2 jalapeños, but have a third one just in case. If at the end, it’s not spicy enough, add some cayenne pepper.

If you want less, I’d consider starting with one jalapeño, or even de-seeding it first. If you want more spice, you can always add more later.

Ingredients:

  • 4 large tomatoes, chopped

  • 1 cup red lentils

  • 2 jalapeños or serrano chiles

  • 1 tsp fresh ginger, minced

  • ½ tsp turmeric

  • 3 cups water

  • kosher salt

  • ¼ cup fresh cilantro, chopped

For the tadka (or tempering):

  • 2 tbsp vegetable oil

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • ¼ tsp asafoetida (optional)

  • 10 or so curry leaves (*See tips and tricks for substitutions)

Directions:

In a Dutch oven or similar sized pan, add the tomatoes, red lentils, jalapeños, ginger, and turmeric. Add the water. It should just cover everything. If it doesn’t add more. Turn the heat to medium and bring to a boil. Once boiling, reduce to a simmer and let cook for 30 - 35 minutes, stirring occasionally.

You’ll need to check on the water levels occasionally, as the red lentils will start to expand quite quickly. Add a ½ cup as a time, stirring on the bottom of the pan to be sure no lentils are stuck.

When everything is cooked, add salt and taste test. Leave to cook while you make the tadka.

In another smaller sized pan over medium to medium-high heat, add the vegetable oil, mustard seeds, and cumin seeds. Let heat until you hear some of the mustard seeds popping and it starts to become fragrant. Add the asafoetida if using and the curry leaves and cook for just a few seconds more.

Take off the heat and pour over the soup. Do another taste test, then take off the heat. Garnish with fresh cilantro and serve.