Mixed Vegetable and Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Carrots, cooked, 0.5 cup slices (remove)*Spinach, cooked, 2 cup (remove)Yellow Sweet Corn, Frozen, 1.5 cup kernels (remove)*Yellow Lentils (Moong Dal) (1c cooked), 3 cup (remove)Mixed Vegetables, frozen, 0.5 package (10 oz) (remove)*Cumin seed, 1 tbsp (remove)Turmeric, ground, 1 tsp (remove)*coriander powder, 4 serving (remove)Curry powder, 2 tbsp (remove)Water, tap, 4 cup (8 fl oz) (remove)*Onion - Raw, chopped, 2 cup (remove)*Tomato (Roma- 1 tomato per serv), 3 serving (remove)Pepper, black, 1 tbsp (remove)Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving (remove)Ginger Root, 5 slices (1" dia) (remove)Garlic, 1 clove (remove)*Canola Oil, 1 tbsp (remove)
Cut vegetables into desired size and set it aside. You can use any vegetables you want for this recipe. I just happened to have these in my fridge.
* Cut ginger and garlic into minute pieces.
* Heat oil in a pan and saute ginger and garlic till they are brown.
* Add the onions and saute them till they are brown.
* Add the tomatoes and saute till decently cooked.
* Now add the lentils (not cooked at the time) and other vegetables into a large bowl and add th4e contents of the pan.
* Add 4 or 5 cups of water
* Transfer the bowl into a pressure cooker and pressure cook for about 7 or 8 whistles.
* Remove the lid when the pressure has settled.
* Serve soup with croutons or somethign crispy on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYMOMIN10.
* Cut ginger and garlic into minute pieces.
* Heat oil in a pan and saute ginger and garlic till they are brown.
* Add the onions and saute them till they are brown.
* Add the tomatoes and saute till decently cooked.
* Now add the lentils (not cooked at the time) and other vegetables into a large bowl and add th4e contents of the pan.
* Add 4 or 5 cups of water
* Transfer the bowl into a pressure cooker and pressure cook for about 7 or 8 whistles.
* Remove the lid when the pressure has settled.
* Serve soup with croutons or somethign crispy on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYMOMIN10.
Nutritional Info Amount Per Serving
- Calories: 297.9
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 632.9 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 12.5 g
- Protein: 12.8 g
Member Reviews