Red Lentil Vegetable Soup Recipe

Impress your in-laws with this totally reliable Red Lentil Vegetable Soup. Foolproof food makes happy in-laws and doting spouse. Enough said. This Red Lentil Vegetable Soup is always a hit as a Side Dish . In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Red Lentil Vegetable Soup, just like I do.


Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


 Carrots3 Medium
 Onions3 Medium
 Potato1 Medium
 Egg plant/Brinjal1 Medium
 Green peas1 Cup (16 tbs)
 Red lentils1 Cup (16 tbs)
 Butter beans/1 tin baked beans1 Cup (16 tbs), cooked
 Mushrooms1⁄4 Pound
 Garlic/5 gms garlic salt1 Clove (5 gm)
 Pepper white To Taste
 Tomato puree2 Tablespoon
 Salt To Taste
 Gram flour1⁄2 Cup (8 tbs) (Mixed With 1 Teaspoon Of Bistro)

Nutrition Facts

Serving size

Calories 363 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.21 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 106.9 mg4.5%

Total Carbohydrates 69 g23.1%

Dietary Fiber 19 g76.1%

Sugars 13.4 g

Protein 21 g42.1%

Vitamin A 106.5% Vitamin C 45.5%

Calcium 9.2% Iron 28.6%

*Based on a 2000 Calorie diet


1. Chop mushrooms and eggplant.

2. In a large pan, sauté onions and carrot until browned.
3. Add water and all remaining ingredients; bring to a boil.
4. Reduce heat and let simmer for 45-60 minutes until everything is cooked.

5. Stir in flour mixture just before serving.
Serve soup in bowls and garnish with freshly chopped parsley.