Red Lentil Soup with Tomato and Fenugreek
Prep time

Cook time

Total time


Recipe type: Soup
Cuisine: Indian
Serves: 4

  • 1 cup of red lentils
  • ½ tsp of mustard seeds
  • 1 medium sized onions chopped to small pieces
  • 2 tbsp of vegetable oil
  • 1 tsp of cumin seeds
  • ½ tsp of turmeric powder
  • 2 cloves of garlic minced
  • 1 cup of Fenugreek leafy vegetable (1 bunch)
  • 4 medium sized tomato, sliced into small pieces
  • ½ tsp cayenne pepper or ground black pepper
  • 4 cups water
  • salt to taste (1/2 tsp or more, depending on your taste preference)
  • ½ tsp chili powder (optional)
  1. In a pot, boil the lentils with 4 cups of water, put salt.
  2. As soon as it boils, simmer for at least 10 – 15 minutes or until the red lentils are soft.
  3. In a separate pan, heat the oil and cook the mustard and cumin seeds for about 2-3 minutes.
  4. Add the oinion, garlic, tomato and the pepper. Cook for another 3 minutes or until the onion is soft and fragrant.
  5. Mix the Fenugreek leaves and cook until the leaves wilts and the tomato is soft and tender. This usally takes another 3 minutes.
  6. Mix the cooked red lentils and simmer for 5 minutes. Add salt according to taste.
  7. Add chili powder if desired.
  8. You can add water according to your desired consistency.
  9. Serve hot in a bowl and enjoy!
Recipe by Doctor Mom's Recipes at