Red Lentil and Vegetable Soup

(from 1 review)
red lentil soup with bread toast

I found this recipe in the Good Housekeeping magazine.  This recipe was featured under Heart Smart Dinners and Healthy in a Hurry category.  With 16gms protein, 13gms fiber, 0mg cholesterol and just 1gm saturated fat per serving, it’s definitely heart healthy.  Added bonus, very tasty and easy to prepare too.

I reduced the quantity of ingredients.  Even then it was a lot of soup for the 2 of us.  I have another serving left for tomorrow.  Check the original recipe for actual quantities and detailed nutritional information.

Red Lentil and Vegetable Soup Recipe

Prep TimeCook TimeMakes
20 Mins25 Mins3-4 Servings
Red Lentil and Vegetable Soup
4.0 from 1 reviews
A very easy recipe to prepare red lentil soup in a hurry.
  • 1 Tablespoon Olive Oil
  • 3 Chopped Medium Carrots
  • 1 Chopped Small Onion
  • 1 Teaspoon Ground Cumin
  • 1 Can (14.5 Oz) Canned Diced Tomatoes (I Didn’t Have This, So Used Crushed Tomatoes)
  • 1 Can Vegetable Broth (14.5 Oz)
  • 3/4 Cup Dried Red Lentils (Masoor Daal)
  • 1 Baby Spinach (5 Oz Bag) (I Used Frozen Spinach)
  • As Per Taste Salt
  • As Per Taste Ground Black Pepper
  • As Per Taste Grated Ginger (This Was Not Mentioned In The Original Recipe, But I Chose To Use It Because Red Lentils Especially Has The Reputation To Cause Gas)

red lentil soup ingredients

  1. In a saucepan heat oil and add carrots, onion and cook until lightly browned and tender. Stir in cumin; cook 1 minute.
  2. Add tomatoes, broth, lentils, 2 cups of water salt, ground black pepper cover and cook until lentils are tender. Stir in spinach.
  3. red lentil soups served

My Notes:
  1. I soaked the lentils before starting to chop the vegetables. I did this because I thought that this will reduce the cooking time and it did. Later only I came to know that soaking the lentils and throwing away the water and then using the lentils aids in easy digestion. Just be sure to throw away the soaking water. Enjoy!
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  1. I had leftover spiced lentils made from 2 nights ago, and decided to make this soup. i used a can of diced tomatoes that had basil and garlic in it already. super healthy and delicious! thank you madhuram! i’ve become quite addicted to your website over the past few weeks and look forward to trying more of your recipes!

  2. Hi Madhu,

    This is the best soup i ever made in my life..My hubby commented the same and relished it.

    Thanks for your wonderful recipe. Great job. Well done.


    Thanks for trying the recipe Janet.

  3. […] Madhuram’s Eggless Cooking has a lovely red lentil and vegetable soup. […]

  4. Thank you Trupti, Asha, Madhavi, Vanamala, Cynthia, Sukanya, Divya, Sunita, Rupa and Kumudha. The soups tastes as good as it looks. Try it definitely.

  5. I have recently started to use masoor dal, and I just love the fact that it gets cooked so fast!

    I should try this delicious soup sometime!

  6. Madhu the soup looks great..We have decided to have soup atleast once a week for dinner..So this is in my list..healthy one

  7. Hi Madhuram..
    This is a healthy soup. Sound so good. I used to make a soup green lentils. Love ur version. Looks great. So colourful.

  8. Spillay, thank you. Give it a try and you will love it.

    Sia, yes it was a comforting and satisfying dinner.

    Priya, welcome to my blog. You need not wait for a rainy day to enjoy this healthy soup.

    Siri, I would love to pass it to you dear!

    Sowmya, thank you very much.

    Ranji, yes it was a very good dinner last night. We dunk whole grain toasts in the hot soup and it was phenomenal.

    Laksh, thanks. It was not my recipe though, I got it from a magazine.

    Sunshinemom, I didn’t know about this soaking method earlier. I used to add ginger in all my lentil dishes. But yesterday only I found it in the net. I arranged the ingredients and my husband took the photo.

    Mansi, sure it’s so easy to put together and yet delicious as well as healthy.

    Anjali, you might want to be careful while pressure cooking red lentils because it will become mushy very easily. In general red lentils cook faster than green and brown lentils. So I usually pressure cook green lentils for just 1 whistle. Red lentils can be cooked directly on the stove top itself, to get a nice crunchy texture. Actually I don’t cook red lentils a lot because it has the reputation of causing more gas than the other lentils. That’s why I added grated ginger even when it was not mentioned in the original recipe. But yesterday while I was searching the net regarding this, I found the tip about soaking the lentils in water and throwing away the water. That’s new to me too.

    Cham, would love to pass it to you. When are you going to visit me?

    Uma, Kamala thank you very much girls.

  9. I might use the pressure cooker to cook the dal and then add it to the vegetables.
    Abt dal water – why not add spices like asafoetida (hing) and cumin ( you have this in the ingredients) to aid digestion ??
    I think that throwing away the water would mean losing some proteins. Correct me if I am wrong.

  10. This is one of my fav soups too Madhu! I generally make it for light dinners..such a nice way to get all veggies and beans in together, right! looks great:)

  11. Great soup! My nutritionist frnd informed me that throwing away the soaked water removes the gas causing stuff so I do that too. I liked that onions there in the second snap – handsome one – isn’t he? 😉

  12. the soup looks picture perfect Madhu.. yummy and comforting.. 🙂 Could you please pass on the bowl to me.. 😆



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