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Spiced Tomato Soup with Red Lentils

Preparation 00:15 Cook Time 00:30 Total Time 0:45
Serves 4     adjust servings

This recipe is adapted from The Australian Women's Weekly via a friend. I've never actually seen this magazine. The website looks perfectly nice, but in the event it is a cover site for a porn ring or a right-wing propagandist, I apologize. How's that for a recipe headnote?


  • 2 tablespoons olive oil
  • 2 medium yellow onions, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon sambal oelek
  • 1/4 cup tomato paste
  • 3 pounds peeled, seeded, and chopped tomatoes (canned are fine, even preferable in the off-season)
  • 4 cups vegetable stock (or water)
  • 1/2 cup uncooked red lentils, rinsed well and drained
  • 1 generous teaspoon salt (if using unsalted tomatoes)
  • 2 teaspoons sugar
  • 1/2 cup chopped fresh cilantro


In a 5-quart heavy pot, heat the olive oil over medium heat. Add the onions and saute until translucent, about 5 minutes.

Add the garlic, cumin, and garam masala and cook, stirring, one minute more. Add the sambal oelek, tomato paste, chopped tomatoes, stock or water, lentils, sugar, and cilantro, and stir to combine well.

Raise the heat to high to bring the soup to a boil, then lower the heat to maintain a simmer. Cook until lentils are very tender and flavors have blended, about 30 minutes.


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