Patel's Creamy Tomato Lentil Soup

By AislePrompt Test Kitchen · 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

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.

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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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