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Low-Fat Mixed Vegetable and Lentil Soup Recipe

Nutritional Values

Recipe Type:


Calories 250


Total Time 30



1 cup mixed vegetables (carrots, peas, corn, green beans), diced
1/2 cup lentils (any variety), rinsed and drained
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained
6 cups vegetable broth
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt and black pepper to taste
1 tablespoon olive oil
Fresh cilantro for garnish (optional)
Lemon wedges for serving (optional)

Banane Ki Vidhi

Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion is translucent.

Add Vegetables:

Add the mixed vegetables to the pot. Cook for a few minutes until they begin to soften.

Add Lentils:

Stir in the rinsed and drained lentils. Cook for another 2-3 minutes.


Add cumin powder, coriander powder, turmeric powder, salt, and black pepper. Stir to coat the vegetables and lentils with the spices.

Pour Broth:

Pour in the vegetable broth and add the undrained diced tomatoes. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils and vegetables are tender.

Adjust Seasoning:

Taste the soup and adjust the seasoning if needed. Add more salt and pepper to suit your preference.

Garnish (Optional):

Garnish the low-fat mixed vegetable and lentil soup with fresh cilantro if desired.


Ladle the soup into bowls and serve hot. Squeeze a bit of lemon juice into each bowl if you like.

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