Description
Comforting, protein-packed, and meal-prep friendly for busy, plant-strong women.
Ingredients
Units
Scale
- 1/2 cup dry brown or green lentils (raw)
- 1/2 cup dry split mung dal (soaked overnight, drained)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup chopped kale or spinach
- 1/2 cup diced onion
- 1/2 cup diced carrots + celery
- 2 cloves garlic (minced)
- 1 tsp Better Than Bouillon (vegetable base)
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika or chili powder (if would like some heat)
- 1 bay leaf
- 4 cups water or vegetable broth
- Juice of 1/2 lemon (or to taste)
- Fresh cilantro for serving (optional)
Instructions
- Sauté aromatics:: In a non-stick pot, add a splash of water. Sauté the onion, carrot, celery, and garlic for 4–5 min until soft and golden.
- Add spices: Stir in cumin, turmeric, paprika, and bay leaf for 30 sec to release flavor.
- Add lentils & mung dal: Pour in lentils, mung dal, tomatoes, bouillon, and 4 cups water.
- Simmer: Bring to a boil, then lower heat and simmer 25–30 min, stirring occasionally until legumes and beans are tender. You’ll see the lentils soften and the soup start to thicken.
- Finish: Add kale/spinach during the last 5 min. Let them wilt gently.; taste and adjust salt/spices.
- Serve warm with fresh cilantro or a squeeze of lime.
Notes
Every time I make this soup, I’m reminded how simple food can still feel luxurious. It’s humble: just lentils, mung dal, and a few veggies, but it gives that “hug in a bowl” comfort that you’ll want again and again.
If you’re having one of those days where you need a reset meal, or you’re trying to stay on track without overcomplicating your food, this meal is for you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Calories: 340
- Fat: 6
- Carbohydrates: 39
- Protein: 28