Lentils Vegetable Soup

Masoor dal (red lentils) with vegetables is a filling and hearty soup for warm cold days. It is a vegan and a filling meal.

Course Soup

Cuisine Indian Cuisine

Prep Time 15

Cook Time 15

Servings

Calories 76kcal

Author usha

⅛ cup Masoor Dal Red Lentils
1 small Tomato
1 cube Chicken flavor Bouillon can use any flavor
4-5 small White Mushrooms diced or approx. ¾ cup diced mushrooms
½ Carrot cut into desired size or ⅙ cup cut carrots little less than ¼ cup
5 String Beans cut into small pieces or ⅙ cup cut carrots little less than ¼ cup
¾ chopped Spinach loosely packed
¾ teaspoon Black Pepper Powder
1 small Onion diced
1-2 teaspoon Oil
1 teaspoon Ginger Garlic paste
pinch of Turmeric
3 – 4 cups water i used 3 cups

Wash and cook masoor dal in 1 ½ – 2 cups of water. This should take about 15 – 20 minutes. I didn’t check the time when I cooked it. This dal cooks very fast, unlike toor dal.
Add tomatoes and water and bring it to a boil. This should take about 5 minutes.
Add cube of stock bouillon and continue to boil it for another couple of minutes. If you don’t have bouillon, you can use stock cube or skip it all together. Or instead of water, substitute it with stock.
Add diced mushrooms and continue to boil it for about 5 minutes.
Add carrots and beans and cook for another 2 minutes.
Add spinach and continue cooking.
Meantime heat a small pan with oil and onions, ginger garlic paste and pinch of turmeric.
Add this tempering to the soup.
Boil it for couple of minute and turn of the heat. Can add cilantro to it . I forgot to do so today.
I don’t like over cooked, mushy vegetables. If you feel the vegetables are raw, boil the soup for few more minutes.