Jorge's Indian-Spiced Tomato Lentil Soup

Jorge's Indian-Spiced Tomato Lentil Soup

ChefJorge 0

"This plus grilled cheese sandwiches equals love!"

Ingredients 35 m {{adjustedServings}} servings 179 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
  2. Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.
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  1. 1 Ratings


Mmmmm! I wish I would have made a grilled cheese to go with this! A nice change from the usual tomato soup. The spices are perfect. I made the recipe exactly as written, except I was unsure whether to use dry or cooked lentils. I decided to go with cooked, and used a pack of Melissa's steamed lentils (about 1.5 cups - I used the whole package). It's not til after I made the soup that I decided to check ChefJorge's personal version of the recipe and I saw that he calls for DRIED/UNCOOKED lentils. This was omitted in the editing process. I imagine cooking the dry lentils in the broth would thicken the soup a bit. Mine was a little thin, but definitely not a bad thing. The flavor was amazing and I'll definitely be making this one again. I loved the added tang of the lemon, and saltiness of the feta. YUM! Thank you ChefJorge for the delicious recipe!