Indian-style lentil-vegetable soup

Points® value
Total Time
30 min
10 min
20 min
This one-pot soup is a great make-ahead recipe for the work week or simply for a cold winter day. Packed with vegetables and lentils and a mix of Indian flavors, this soup offers up a comforting, satisfying meal. Using canned and precooked lentils expedites the process for this soup, allowing you to get it on the table in just 30 minutes. Of course, you can cook your own lentils, if you like. Just pick green or brown lentils for this soup since they hold their shape well when cooked. To store leftovers, transfer the soup to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.


Canola oil

2 tsp


1 medium, finely chopped


2 clove(s), minced

Fresh ginger

2 tsp, grated peeled fresh

Ground coriander

2 tsp

Ground turmeric

1 tsp

Cayenne pepper


Low sodium vegetable broth

4 cup(s)

Cooked lentils

31 oz, 2 (15 1/2-oz cans) rinsed and drained

Canned diced tomatoes

29 oz, 2 (14 1/2-ounce) cans

Table salt

¼ tsp


4 cup(s), chopped


½ item(s), large, cut into 4 wedges


  1. Heat oil in large saucepan over medium-high heat. Add onion, garlic, and ginger. Cook, stirring frequently, until onion softens, about 3 minutes. Add coriander, turmeric, and cayenne and cook 1 minute. Stir in broth, lentils, tomatoes, and salt and bring to boil. Reduce heat and simmer until slightly thickened, about 10 minutes.
  2. Stir in spinach and cook until wilted, about 2 minutes. Divide soup evenly among 4 bowls. Serve with lemon wedges.
  3. Per serving: 2 cups