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.
TOP RATED
Red Lentil and Vegetable Soup Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 20 Mins | 25 Mins | 3-4 Servings |
| Author | Category | Method |
| Madhuram | Soups | Cooking |
Ingredients:
- 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)
Procedure:
- In a saucepan heat oil and add carrots, onion and cook until lightly browned and tender. Stir in cumin; cook 1 minute.
- Add tomatoes, broth, lentils, 2 cups of water salt, ground black pepper cover and cook until lentils are tender. Stir in spinach.
My Notes:
- 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!
thanks for sharing!
https://www.egglesscooking.com/red-lentil-and-vegetable-soup/
You’re welcome, Sara.
I’ve made this many, many times over the past several years. It is a very favorite of mine. At some point, I believe you suggested adding ginger to the soup to control gas. I love it with the ginger. If I don’t have spinach, that doesn’t stop me from making it – it is just as good without. It is so quick and easy to make, I think I’ll make it tonight, even though it is the end of July! I love hot soup any time of the year. Definitely a 5 star recipe!
Thank you very much for the generous compliments 🙂
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!
You’re welcome Arpita.
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.
Cheers
Janet
Thanks for trying the recipe Janet.
Mine too Vegeyum.
Thanks Dee. My husband took the pictures.
Love the soup recipe and great pictures Madhu!!
Oh what a hearty soup! My style exactly.
[…] Madhuram’s Eggless Cooking has a lovely red lentil and vegetable soup. […]