Lentil Soup

This is one wholesome soup, it’s a cross between Indian Dal and Veggie Soup.

This recipe can be prepared easily with simple pantry ingredients, it’s a very forgiving recipe so feel free to add any other seasonings or veggies of your choice (like – green beans, red potatoes, green peas etc.). Turmeric is optional but I love the golden tinge it gives to the soup.

To make it a complete meal pair it up with a bowl of steamed rice.



1/2 medium red onion, chopped
2 carrots, peeled and chopped
2 garlic cloves, finely chopped
1 cup chopped spinach
1/2 tomato, roughly chopped

1 Tsp. ground cumin
1 Tsp. turmeric powder

1 cup orange lentils, washed and soaked in water for 15 minutes
3 cups water
1 Tbsp. oil
1/2 Tbsp. lemon juice
1 teaspoon salt, more to taste


Cooking the lentil:

  • Wash and soak lentils for 15 minutes. Rinse the lentils.
  • In a a dutch oven add 3 cups water and rinsed lentils.
  • Add chopped tomatoes, half of the salt and turmeric powder.
  • Cover the pan and cook for 20 minutes.

Preparing the Veggies:

  • Add Heat oil in a pan.
  • Add chopped garlic, chopped onion and carrots and cook until onion has softened, about 4-5 minutes.
  • Add cumin, curry powder and remaining salt, cook for another minute.

Putting it all together:

  • Mix cooked lentil, veggies and chopped spinach and simmer for 4 minutes.
  • Add lemon juice .

Serve hot with some rice!


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