Vegetable & Lentil Soup (Indian Style)
A simple, healthy Indian vegetable and lentil soup — packed with protein, fiber and warming spices, ideal for a light meal or dinner.
Ingredients
Equipment
Method
- Rinse the lentils well under running water and drain. Chop onion, carrot, tomato and measure peas. Keep turmeric and pepper ready.
- Heat oil or ghee in a deep pot on medium flame. Add cumin seeds; when they start to crackle, add chopped onion and sauté until onion is soft and translucent.
- Add chopped carrot, green peas and tomato. Stir for 2–3 minutes until vegetables soften a bit.
- Now add the rinsed lentils, turmeric powder, black pepper and salt. Stir well to mix all ingredients.
- Pour in 4 cups water. Increase heat and bring the soup to a boil. Then reduce flame and let it simmer gently for about 20 minutes or until lentils and vegetables become soft.
- Once cooked, you may mash lightly with the back of a ladle for a thicker consistency, or leave as is for a chunky soup. Adjust salt and pepper if needed.
- Serve hot. Optionally garnish with fresh coriander (cilantro) or a few drops of lemon juice.
Notes
You can use any seasonal vegetables (beans, spinach, bottle gourd) in place of peas or carrot. For more flavour, you may add a pinch of garam masala or chopped green chillies. Leftover soup stores well in refrigerator for 2-3 days.