Lentil Vegetable Soup

Lentil Vegetable Soup

Lentil Vegetable Soup

Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
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Course Soup
Cuisine Indian
Servings 4 people



  • 1/2 cup lentils (masoor dal)
  • 1 cup of carrots, sliced in 1/2-inch pieces
  • 1/2  cup of green string beans, sliced ½ inch pieces
  • 1 cup of celery, sliced in ½ inch pieces
  • 3 medium size tomatoes cut into 8 pieces
  • About ½ inch ginger thin sliced
  • teaspoon salt
  • 1/2 teaspoon turmeric (haldi)
  • 1/2  teaspoon black pepper

Chaunk (seasoning):

  • 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
  • 1/2 teaspoon cumin seed (jeera)
  • 1/2  teaspoon garam masala
  • Half a lemon



  • Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
  • Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
  • Close the pressure cooker and put the weight on (or seal the exhaust).
  • As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
  • Turn off the heat and wait until the steam has stopped before opening the pressure cooker.
  • Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.

Chaunk (seasoning):

  • For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
  • Add garam masala to the soup and mix it well.
  • Before serving squeeze, a few drops of lemon juice.
Tried this recipe?Let us know how it was!

Introduction to Lentil Vegetable Soup:

Lentil Vegetable Soup is a nutritious and hearty dish that combines lentils with various vegetables to create a flavorful and satisfying meal. It is suitable for individuals with diabetes, as it is low in cholesterol, low in fat, and gluten-free. Additionally, it is high in protein, making it a great option for those looking to increase their protein intake. This soup is perfect for winter months and can be easily packed into lunch boxes for a nutritious meal on the go. It is a wholesome option for anyone looking for a healthy and filling soup or salad option.

Lentil Vegetable Soup is a comforting and nutritious dish that is perfect for chilly days or whenever you’re craving a hearty meal. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only delicious but also easy to make. In this recipe, we’ll show you how to make red lentil vegetable soup step by step, so you can enjoy its warmth and goodness at home.

Step 1: Gathering Ingredients:

To begin making Lentil Vegetable Soup, gather all the necessary ingredients. You’ll need red lentils, mixed vegetables such as carrots, celery, and bell peppers, along with tomatoes. Having all the ingredients prepared and ready will make the cooking process smoother and more efficient.

Step 2: Preparation of Vegetables:

Start by washing and chopping the vegetables for the soup. Dice the carrots, celery, and bell peppers into small, bite-sized pieces. Finely chop tomatoes, mince and dice the tomatoes. Preparing the vegetables in advance ensures that they cook evenly and helps to build layers of flavor in the soup.

Step 3: Sauteing Aromatics:

In a large pot or Dutch oven, heat olive oil over medium heat. Then, add the minced and cook for another minute until aromatic. The combination forms the base of the soup and adds depth of flavor.

Step 4: Adding Vegetables and Lentils:

Once the aromatics are sautéed, add the chopped vegetables to the pot. Stir well to coat the vegetables with mixture. Then, add the rinsed red lentils to the pot along with vegetable broth or water. Stir everything together and bring the soup to a gentle simmer.

Step 5: Simmering the Soup:

Let the Lentil Vegetable Soup simmer over medium-low heat for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. The soup will thicken as it cooks, creating a hearty and satisfying texture.

Step 6: Seasoning and Adjustments:

Once the soup is cooked through, season it with salt, pepper, and any other desired herbs or spices such as thyme, oregano, or bay leaves. Taste and adjust the seasoning according to your preference. You can also add a splash of lemon juice for a hint of acidity and brightness.

Step 7: Finishing Touches:

Before serving, garnish the Lentil Vegetable Soup with freshly chopped parsley or cilantro for a pop of color and freshness. Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete meal. This hearty and nutritious soup is sure to warm you up from the inside out.

Tips for Making the Best Lentil Vegetable Soup:

Use Fresh Ingredients: Fresh vegetables and herbs will give the soup the best flavor and texture.

Don’t Overcook Lentils: Be careful not to overcook the lentils, as they can become mushy. Cook until they are tender but still hold their shape.

Adjust Consistency: If the soup is too thick, you can thin it out with more vegetable broth or water. If it’s too thin, let it simmer for longer to reduce and thicken.

Variations of Lentil Vegetable Soup:

Curried Lentil Vegetable Soup: Add curry powder or paste to the soup for a spicy and aromatic twist.

Coconut Lentil Vegetable Soup: Stir in coconut milk for a creamy and indulgent flavor.

Italian Lentil Vegetable Soup: Add diced tomatoes, cannellini beans, and Italian herbs such as basil and rosemary for an Italian-inspired version of the soup.

Benefits of Including Lentil Vegetable Soup in Your Diet:

Rich in Protein: Lentils are a great source of plant-based protein, making this soup a filling and satisfying meal.

Loaded with Fiber: Both lentils and vegetables are high in fiber, which promotes digestive health and helps keep you feeling full and satisfied.

Packed with Vitamins and Minerals: Lentil Vegetable Soup is packed with essential nutrients such as vitamin C, vitamin A, iron, and potassium, contributing to overall health and well-being.

Frequently Asked Questions (FAQs) about Lentil Vegetable Soup:

Q: Can I freeze Lentil Vegetable Soup?

A: Yes, Lentil Vegetable Soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

Q: Can I use other types of lentils in this soup?

A: Yes, you can use other varieties of lentils such as green lentils or brown lentils if you prefer. Keep in mind that cooking times may vary.

Q: Is Lentil Vegetable Soup gluten-free?

A: Yes, Lentil Vegetable Soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

For more delicious soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, including lentil soups, vegetable soups, and more, to warm up your soul and tantalize your taste buds.

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54 thoughts on “Lentil Vegetable Soup

  1. Just made this, it was really yummy! I also wanted to thank you for putting all these recipes up, I actually bought a pressure cooker (and like 5 different types of dal) specifically to cook your recipes, and it’s been really rewarding.

  2. Happened to have some leftover boiled brown lentils. Substituted zucchini for the green beans. Simple but soooo delicious! Thanks again, Manjulaji for another scrumptious recipe!

  3. I wasn’t too keen on this soup right away…but the next day! Wow, I really enjoyed it. I’m going to use more dal and chop up veggies into smaller pieces next time, though. Thank you for your recipes, manjula????

  4. This recipe was so delicious! Thank you so much for sharing this. I made it exactly as written with green lentils, with the exception of simmering the lentils in a regular pot (covered) until done. This is now the second recipe of yours that my family has loved!

  5. I just made this recipe for dinner. It was wonderful! I made it almost exactly as written – the only changes were that I used sprouted lentils. 1 cup of green beans instead of 1/2 cup (because I had a lot) and olive oil instead of ghee (to make it vegan). Oh – and I just cooked it in a pot until it seemed ready – no pressure cooker.

    I love your recipes and your videos, Manjula! I have used a lot of your other recipes and will keep coming back for more.

  6. Tried the recipe, but must of done something wrong. Soup came out very watery and lentil almost nonexistent. I’m wondering if the kind of lentils I used was wrong. The flavor was good though, hoping the soup will thicken over time.

  7. Hi Manjula!

    I LOVE this recipe and have lost count of how many times I’ve made it now. Actually, I love all your recipes! Thank you for sharing your special talent with us all. My question is this: can this soup be frozen, or should that be avoided?

    Thank you!

  8. I feel obliged to comment on your wonderful recipes,your expertise in delivering concise and simple instructions for making great food,and for finally giving me a knowledge of indian food which I’ve never had.It was always a mysterious realm where I could not enter,probably because of the language barrier which even my intense curiosity could not penetrate.Thank you for this long awaited gift!

  9. You are wonderful Manjula!!
    Thank you so much for sharing and showing how to make your wonderful recipes!!
    Everything that I have made has been SO Delicious!!!!!!!!
    Thank you!

  10. I would like to try this recipe, but I have a question before doing so. Your recipes states masoor dal, which I have always understood to be split red lentils. However in the video the lentils seem like the larger green unsplit variety, and you only refer to them as ‘lentils’. Which kind do you mean, or is any kind of lentil ok? Green lentils would make sense as they do indeed double in volume when soaked. On the other hand they would not break down in cooking and therefore give the soup the required body or thickness.

  11. Hi manju aunty…

    I made rasagullas seeing ur video they were gr8….thanks aunty…my mom in law n my hubby asked me…if i had got it from some shop….by the way am newly married.

  12. Hi Manjula,
    Your recipies without onion and garlic are very useful specially when during this Navaratri (Durga puja) time we prefer to take simple food.
    Thank you for making it so easy.

  13. Hiya……

    I just love your cooking and have tried some of it ,is just soooo DELICIOUS !!!…Thank you for the video’s ,and your teaching is so clear and easy to understand…

  14. Dear Manjula, I discovered your site accidentally as I was looking for a recipe for naan bread. I wish to share in the positive comments. I particularly like the way you make us feel welcome in your own kitchen. Your recipes are easy to follow, and tasty. Thank you, Gabriella

  15. Manjula,
    I am so glad I found your site! Watching you cook reminds me of being in the kitchen with my Grandma – you make me smile. 🙂
    I prepared your Lentil Vegetable Soup today and my family enjoyed it very much. The flavor was complex, though the recipe was easy! I appreciate that you teach the authentic names for ingredients and offer explanation of the items. Thank you for sharing these wonderful dishes with us!

  16. Dear Manjula,
    I just want to thank you for all your recepies my husband and son loves them very much, I’ve learned so much from your recepies and tips that don’t even believe how easy it is.
    Thank you.

  17. Miss Manjula,

    This soup is wonderful! I made it tonight and my husband and I enjoyed it so very much. It is a perfect blend of flavors. The squeezed fresh lemon juice adds just the right amount of tanginess.

    I can’t wait to try more of your recipes!

    Thank you so much for this website!

  18. Dear Manjula Aunty,

    I tried the soup and it came out really delicious – wife and two little kids (6 & 3) all of them enjoyed it.

    Thank you very much for the simple & wonderful recipe.

  19. Dear Aunty Manjula,

    I tried your boondhi ladoo.. it was very delicious.. turned out great!! Can you please post malpua receipe fast.. i love them, would like to learn how to make malpua.. Thanks!!


  20. Aunty,soup comes out very nice as usual like ur other recipes.It is very healthy cooking option with an indian flavour,my husband was very happy.
    can u post some more healthy recipes with OATS.
    I am mother of 7 months old sweet little angel.i use to be very confused in giving her solid foods..As you are grandmother of 3 children,i’ll be very thankfull to you if u can post some baby food recipes.thanks in advance.

  21. I usually saute all the vegetables in 2 Tbps of butter and then add the vegetables. I cook the dhal in 2 cups of water. cool it and blend to a puree stage. add the vegetables and spices and all the seasonings soon and let it cook for 20 mts on the stove. cool and add the cilantro and serve with hot chapatis or nan.

  22. If you’re really short on time, use Progresso brand canned Lentil Soup. Heat it in a pan on the stove and add the chaunk as written above. Very yummy if you don’t have time to make from scratch.

  23. Aunty,

    I am pressure cooking the soup right now to serve for lunch…I can’t wait to taste it..I am pretty sure, like all your recipes, this one too is a big hit!


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