Patel's Creamy Tomato Lentil Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based soup featuring red lentils and sun-ripened tomatoes, inspired by the rapidly growing Indian-American community. Rich in protein and perfect for chilly days. This indian-inspired soups (vegan, gluten-free) ready in about 55 minutes pairs rinsed red lentils, coconut milk, can diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 6 Indian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, stirring to coat. Cook for 8-10 minutes until vegetables are softened and onions are golden.
  2. Step 2: Stir in minced garlic, curry powder, and turmeric, cooking for 1 minute until fragrant and the spices are well incorporated.
  3. Step 3: Add rinsed lentils, diced tomatoes (with juices), vegetable broth, and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 25 minutes until lentils are tender.
  4. Step 4: Remove the pot from heat and let cool slightly. Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a blender.
  5. Step 5: Return the soup to the pot and stir in coconut milk and lemon juice. Heat gently for 3-4 minutes until warmed through, but do not boil.
  6. Step 6: Season with additional salt if needed, then ladle into bowls and garnish with fresh cilantro.

Frequently asked questions

How long does Patel's Creamy Tomato Lentil Soup take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Patel's Creamy Tomato Lentil Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.

Can I substitute ingredients in Patel's Creamy Tomato Lentil Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Patel's Creamy Tomato Lentil Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Patel's Creamy Tomato Lentil Soup vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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