Wednesday, January 19, 2022

Veggie Lentil Soup


This is a delicious and comforting soup packed with veggies and lentils, a good source of proteins. This can be served as such or with optional slices of crusty bread or flat breads. This is an amazing meal that will fit in budget and at the same time packed with nutrients. This has added eggless pasta and hence this soup is vegan too!

Lentils need no soaking and hence this can be a good choice for weeknight dinner too! In about 40 minutes, this will be ready to enjoy, and this is amazing especially for cold winter nights. This could easily serve four to six for a meal. The leftovers can be refrigerated and would make a great homemade, nutritious lunch.

We loved the flavor of cumin water or Kumineyah in Egyptian Kushari. The flavor of the dish increases exponentially. Since kushari also had lentil component, thought to add to the soup instead of just cumin water. The garlic-cumin-vinegar adds a beautiful flavor to this soup too! And do not skip that and it is easy to make too.

Like I said, this coud easily fit in your budget. Lentils are not expensive and a 16-oz bag would cost around $1.30 and this will be two cups. Since we are using three quarters in this recipe, the lentils may roughly cost 50 cents. The veggies and crushed tomatoes (for the quantity used in this recipe) may cost within $2 depending on the region and season. If itemized, in about $5 to $6, this soup can be made and it could serve 4 to 6 persons. Now I call this a budget friendly meal! This soup could go in the menu once a week to make a very healthy low cost meal helping save some money. Add $1-$2 for a loaf of bread deending on the stores where you buy.

I have used small sized pasta. Since it would take about 9 minutes to cook, I added this to the soup after 15 minutes as lentils cook in about 25 minutes. In this way, both the lentils as well as pasta will have the perfect texture. Adjust according to the pasta size you have on hand. Smaller sizes work great but feel free to use what you have in pantry. I used eggless pasta and any pasta of your choice could be used. 

Serves 4 to 6
Prep time - 10 minutes
Cook time - 25 to 30 minutes

Oil - 2 tbsp
Garlic - 1 tbsp, finely chopped
Cumin - 1 tsp
Lentils - 3/4 cup
Onions - 3/4 cup, chopped
Bell pepper - 3/4 cup, chopped
Carrots -3/4 cup, chopped
Celery - 3/4 cup, chopped
Salt - 1.5 tsp
Small pasta - 1/2 cup
Crushed tomatoes - 1/2 cup
Pepper - 1/2 tsp
Cayenne - 1/2 tsp
Water - 6 to 6.5 cups

For Cumin-Vinegar

Oil - 1.5 tbsp 
Garlic - 1.5 tsp, chopped
Cumin powder - 2 and 1/4 tsp
Water - 3 tbsp
Vinegar - 3 tbsp
Salt - 1/6 tsp

For Garnish

Cilantro - 1 tbsp, chopped


Heat oil in a Dutch oven or any sauce pot over medium flame. Add the cumin and garlic. Fry for 40-50 seconds.

Add the onions, carrots, celery and bell pepper. Saute for 4-5 minutes, until onions turn translucent.

Add the lentils, followed by water and tomato paste. Stir and cook for 15-17 minutes. The lentils will be nearly 70% cooked at this point.

Add the pasta, salt, pepper, and cayenne. 

Cook for another 9-10 minutes.

In the meantime when pasta is cooking, make the cumin water. Heat oil in a pan, add the garlic and cumin powder fry for 30-40 seconds. Switch off the flame. Add water and vinegar, mix and transfer to a bowl.

Add the cumin water to the soup and mix.

Garnish with fresh cilantro.

Serve warm with slices of bread.


  1. This looks incredible! We LOVE Lentils and it's so easy to throw some leftover veggies in and create this delicious soup! Love how easy it is and how budget friendly it is!

  2. Love this vegetarian soup! SO flavorful

  3. We make lentil soup regularly! I'll definitely try this version out! Loving all the spices you put in it.

  4. This is one of our favorite soups and the perfect way to warm up on a chilly day.

  5. We always have lentils in our pantry and I'm loving how hearty, flavorful, and yummy this soup looks for a winter evening!

  6. -2 here this morning, this would really hit the spot!