Vegetable & Lentil Soup is a wholesome, comforting dish that becomes especially nourishing during the winter season. Packed with the goodness of seasonal vegetables and protein-rich lentils, this soup provides warmth, strength, and essential nutrients to the body when temperatures drop. The slow cooking of vegetables with mild spices not only enhances flavor but also makes the soup easy to digest and deeply satisfying.

Ideal for boosting immunity and keeping energy levels steady, Vegetable & Lentil Soup is a perfect blend of taste and health. Whether enjoyed as a light meal or a soothing starter, it offers comfort in every spoonful while supporting overall wellness during cold days.

Ingredients

½ cup mixed lentils (masoor, moong, or toor dal)

1 carrot (chopped)

1 small beetroot (optional, chopped)

1 small potato (chopped)

½ cup pumpkin or bottle gourd

1 onion (finely chopped)

1 tomato (chopped)

3–4 garlic cloves (crushed)

1 inch ginger (grated)

1 tsp cumin seeds

½ tsp turmeric powder

½ tsp black pepper powder

½ tsp garam masala

Salt to taste

1 tbsp ghee or olive oil

3–4 cups water or vegetable stock

Fresh coriander for garnish

Method

Wash lentils thoroughly and soak for 15–20 minutes.

Heat ghee/oil in a pressure cooker or pot. Add cumin seeds and let them crackle.

Add onion, garlic, and ginger. Sauté until aromatic.

Add tomato, turmeric, salt, and pepper. Cook until tomatoes soften.

Add chopped vegetables and lentils. Mix well.

Pour in water or vegetable stock and pressure cook for 3–4 whistles (or simmer for 30 minutes).

Once cooked, blend lightly for a thick texture or keep it chunky.

Add garam masala, adjust seasoning, and simmer for 5 more minutes.

Garnish with fresh coriander and serve hot.