Lentil Soup with Toast Recipe

This lentil soup, inspired by classic daal, is comforting, creamy without being heavy, and gently spiced rather than fiery. Soft red lentils melt into a velvety base, while onion, garlic, tomato, and warm spices build a cozy flavor that feels like a hug in a bowl. A squeeze of lemon and fresh cilantro brighten every spoonful. Paired with golden buttered toast for dipping, it becomes a simple, satisfying meal that works for busy weeknights, chilly evenings, or an easy lunch. It is hearty, nourishing, and wonderfully familiar, even if you have never cooked daal before.

This lentil soup and toast combo is perfect when you want something light yet filling that still feels special. Serve it as a main meal with extra toast soldiers for dipping, or pair smaller bowls with a fresh salad for a balanced lunch. You can make it dairy-free by using oil instead of ghee and skipping the cream. It also thickens beautifully as it cools, making it ideal for next-day lunches or freezing in portions for quick, comforting meals.

Ingredients

A short, comforting list of pantry-friendly ingredients turns simple red lentils into a rich, flavorful soup, with buttery toast on the side to scoop up every last bit.

For the Lentil Soup (Daal):

• Red lentils (masoor daal) – 1 cup, rinsed well
• Ghee or neutral oil – 1 tablespoon
• Small onion – 1, finely chopped
• Garlic – 2 cloves, minced
• Fresh ginger – 1 teaspoon, grated
• Tomato – 1 small, finely chopped (or ½ cup canned crushed tomato)
• Ground turmeric – ½ teaspoon
• Ground cumin – 1 teaspoon
• Ground coriander – ½ teaspoon
• Chili powder or cayenne – ¼ teaspoon (optional, to taste)
• Vegetable or chicken stock – 4 cups (or water with extra salt)
• Salt – ¾ to 1 teaspoon, or to taste
• Lemon juice – 1 to 2 tablespoons (about ½ lemon, more to taste)
• Fresh cilantro – 2 tablespoons, chopped (plus extra for garnish)
• Optional: Cream or coconut milk – 2 tablespoons, for extra richness

For the Toast:

• Bread slices – 4 (white, whole wheat, or sourdough)
• Butter or ghee – 2 to 3 tablespoons, softened
• Pinch of salt – optional, to sprinkle
• Optional: Tiny pinch garlic powder or crushed garlic for garlic toast

Servings

This recipe makes about 4 medium bowls of lentil soup, perfect as a main meal when paired with a slice of buttered toast each. For smaller starter portions, it can comfortably serve 6 people with lighter slices of toast on the side.

How to Make It

Rinse and Prep

Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clearer. Drain well. Finely chop the onion and tomato, and prepare the garlic, ginger, lemon, and cilantro so everything is ready to cook.

Cook the Aromatics

In a medium pot, heat the ghee or oil over medium heat. Add the chopped onion and cook 4–5 minutes until soft and lightly golden. Stir in the garlic and ginger, cooking for another minute until fragrant but not browned.

Add Spices, Tomato, and Lentils

Sprinkle in turmeric, cumin, coriander, and chili powder (if using). Stir for 30 seconds to toast the spices. Add the chopped tomato and cook 2–3 minutes until it softens and breaks down slightly. Stir in the rinsed lentils, coating them in the aromatic mixture.

Simmer the Soup

Pour in the stock and add salt. Bring to a gentle boil, then reduce to low heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the lentils are soft and starting to break down. For a smoother soup, lightly mash with a ladle or use a stick blender briefly. Stir in lemon juice, cilantro, and cream or coconut milk if using. Taste and adjust salt and lemon.

Make the Toast

While the soup simmers, heat a skillet or griddle over medium heat. Spread both sides of the bread slices with softened butter or ghee. Lay the slices in the pan and toast until golden and crisp on each side, about 2–3 minutes per side. For subtle garlic toast, lightly sprinkle with garlic powder or rub with a cut clove of garlic while warm.

Serve

Ladle the hot lentil soup into bowls. Top with extra cilantro, an extra drizzle of ghee, and lemon wedges on the side if you like. Serve immediately with the warm buttered toast on the side or cut into strips for dipping into the soup.

Pro Tip

For extra flavor, bloom the spices a few seconds longer and finish each bowl with a tiny drizzle of ghee or olive oil plus a fresh squeeze of lemon.

FAQs

Q1. Can I use a different type of lentil?
A1. Yes. Yellow or split red lentils work similarly. Brown lentils take longer to cook and stay firmer, so extend simmering time and expect a less smooth texture.

Q2. How can I make this soup vegan?
A2. Use oil instead of ghee, skip the cream or use coconut milk, and serve with dairy-free spread on the toast or simple dry-toasted bread.

Q3. Can I make this ahead of time?
A3. Absolutely. The soup keeps well in the fridge for 3–4 days. It thickens as it sits, so add a little water or stock when reheating.

Q4. Does this soup freeze well?
A4. Yes. Cool completely, then portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.

Q5. How do I adjust the spiciness?
A5. For very mild soup, skip the chili powder and just use the warm spices. For more heat, add extra chili powder or a pinch of crushed chili flakes at the end.

Q6. Can I skip blending the soup?
A6. Yes. The lentils naturally break down, giving a rustic texture. If you prefer smoother soup, briefly blend part of it with a stick blender.