Lentil & Vegetable Soup Recipe

Indian cuisine · 320 calories

Lentil & Vegetable Soup recipe

About this recipe

This hearty Indian-style Lentil & Vegetable Soup is a wholesome, diabetic-friendly, and vegetarian dish that brings warmth and comfort to the dining table. Packed with protein-rich lentils and fresh vegetables, it’s flavored with traditional Indian spices for a delightful balance of taste and health. Perfect for a united family meal, this soup is an excellent choice for those looking for a nutritious dish that satisfies everyone. The use of asafoetida enhances the flavor while keeping it Jain-friendly and free from root vegetables. Enjoy this delicious soup as a light dinner or a satisfying starter.

Ingredients

  • 500 g Tomato - Hybrid
  • 200 ml Ghee
  • 100 g Salt
  • 100 g Coriander Leaves
  • 250 g French Beans
  • - Coriander Powder
  • 50g Everest Garam Masala
  • - Green Peas
  • 100 g Jeera
  • 20 g Turmeric Powder
  • 1 kg Yellow Moong Dal
  • 50 g Asafoetida Powder
  • 1 pc (approx. 500 g to 800 g) Cabbage

Instructions

  1. 1. Rinse the moong dal thoroughly and soak it for 20 minutes while preparing the vegetables.
  2. 2. Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter. Stir in asafoetida, turmeric powder, and coriander powder, and sauté for a few seconds until aromatic.
  3. 3. Add the chopped tomatoes to the pot and cook for 3-4 minutes until softened. Stir occasionally to prevent sticking.
  4. 4. Drain the soaked lentils and add them to the pot. Mix well with the spices and tomatoes for 1-2 minutes.
  5. 5. Add the green beans, cabbage, and green peas to the pot. Stir gently to combine the vegetables with the lentils and spices.
  6. 6. Pour in enough water to cover the lentils and vegetables, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the lentils are soft and the vegetables are cooked through.
  7. 7. Stir in garam masala and salt, adjusting the seasoning to your taste. Let it simmer for another 2-3 minutes.
  8. 8. Turn off the heat and garnish the soup with freshly chopped coriander leaves before serving. Serve hot with a side of bread or rice if desired.