Wholesome Garden Lentil Soup Recipe

About this recipe

Wholesome Garden Lentil Soup is a hearty and nourishing dish inspired by Indian cuisine, perfect for a united family seeking comfort and warmth. Made with fresh garden vegetables, protein-packed lentils, and aromatic spices, this soup is a celebration of vibrant flavors and wholesome ingredients. Carefully crafted to adhere to Jain and diabetic-friendly dietary requirements, this recipe avoids root vegetables and uses hing for a subtle, savory touch. It's an ideal crowd-pleaser that balances health and taste, making it a budget-friendly option for any occasion. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Kg Tomatoes 1kg
• 1 Bunch Spinach Fresh 1 Bunch
• - Jalpur Cumin Seeds
• 50 G Vandevi Asafoetida 50g
• 100 G East End Ground Coriander
• - Fresh Asian Coriander Bunch
• 1 Pc Gopuff Morrisons Cabbage
• 50G Pepper Black Ground BWFO
• 1 Kg Red Onion 1kg
• 1 Ltr Ktc Sunflower Oil
• - Tata Salt
• 400 g Trs Turmeric Powder 400G

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear, then set them aside to drain.
2. 2. Heat sunflower oil in a large pot over medium heat. Add cumin seeds and hing, allowing them to sizzle for 30 seconds to release their aroma.
3. 3. Add the chopped tomatoes and bell pepper to the pot, stirring occasionally, and cook for 5 minutes until they soften.
4. 4. Stir in turmeric powder, ground coriander, salt, and black pepper, ensuring the spices coat the vegetables evenly.
5. 5. Add the drained lentils to the pot and mix well. Pour in enough water to cover the lentils, then bring the mixture to a boil.
6. 6. Lower the heat to a simmer and cook for 20 minutes, stirring occasionally, until the lentils are tender and the soup thickens.
7. 7. Add the shredded cabbage and chopped spinach to the soup, stirring well, and cook for an additional 5 minutes.
8. 8. Taste and adjust seasoning as needed. If using green chili, add it now for an extra kick of spice.
9. 9. Garnish with fresh coriander leaves before serving the soup hot in bowls.