Indian tomato-lentil soup

Indian tomato-lentil soup

Made with Tomato Puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 30 min (PREP TIME: 30 min)

cooking sketch Easy

6 people



  • 2 red onions (chopped)
  • 4 potatoes (chopped)
  • 2 carrots (chopped)
  • 1-2 red chillies (finely chopped)
  • 1-2 tsp cumin seeds or coarsely ground cumin
  • 1-2 tsp garam masala
  • 3 cups vegetable stock
  • 24.5 oz Mutti® Tomato Puree (Passata)
  • 1 cup red or green lentils
  • 1 cup coconut milk
  • 1 pot fresh coriander
  • 3 tbsp pumpkin seeds or ground almonds

For serving

  • 7 oz plain yogurt
  • freshly grated ginger
  • 2 tsp honey
  • freshly grated ginger
  • 2 tsp honey
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  1. Put the onions, potatoes, carrots, chillies and spices into a saucepan. Add the vegetable stock and Mutti® Tomato Puree (Passata) and cook for 10 minutes at a moderate simmer.
  2. Add the rinsed lentils and coconut milk and continue simmering for another 10 minutes. Taste the soup and adjust seasonings if needed.
  3. Finish by garnishing with chopped coriander and pumpkin seeds or ground almonds.
  4. Serve together with ginger-and-honey-flavored yogur

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Also made with: Tomato Puree

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