Dahl Tomato Soup Recipe

Dahl Tomato Soup Recipe
Heather Nicholds, C.H.N.

My dahl tomato soup is an easy dish that you can whip up after a long day at work with minimal prep work. Add whatever green vegetable you have on hand for some added nutrition!

Dahl Tomato Soup Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 3-4 servings

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Lentil Tomato Soup Recipe Ingredients

  • 1 tsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • ½ cup white wine, or apple juice
  • 1 Tbsp dried basil, 1 Tbsp dried oregano, ½ Tbsp dried marjoram (or 2-3 Tbsp Italian Herb Mix – Homemade Spice Mixes)
  • 1 cup dahl (lentils)
  • 4 cups water
  • 1 can diced tomatoes
  • pinch sea salt
  • 1 cup chopped greens (kale, spinach, chard, etc)


  1. Heat a large soup pan on medium. Add the oil, then saute the onions and garlic until translucent.
  2. Pour in the wine, or apple juice if you prefer. Allow it to bubble, to burn off the alcohol and deglaze the pot.
  3. Stir in the herbs (if using fresh herbs, save this step until later).
  4. Add the lentils to the pot, and stir to combine. Pour in the water, and let boil for 30 minutes, or until the lentils are soft.
  5. Add the tomatoes, sea salt and leave for another 20 minutes for the flavors to combine. You can shorten this to 10 minutes if you are in a rush.
  6. Add the greens (and fresh herbs at this point, if using them) 5 minutes before serving, and stir into the soup to allow them to wilt.
  7. Serve your lentil tomato soup garnished with fresh herbs or a roasted nut or seed.


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