Mixed Vegetable and Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mixed Vegetable and Lentil Soup calories by ingredient


Bunch of vegetables and lentils cooked with spices Bunch of vegetables and lentils cooked with spices
Number of Servings: 4


    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.