adding the veggies to the pot

Normally, my sunday soups begin in late december, but due to travels did not begin until today.  Sunday soup has to be the best part of my winter.

Masoor Dal & Vegetable Soup


  • 3/4c masoor dal/red lentils
  • 1/4c yellow eyed beans (or white beans, or black eyed peas, or any other dried yummy you wish to substitute)
  • 2tbsp olive oil
  • 1 medium onion, chaopped
  • 2 cloves garlic, minced
  • 1 large tomato, finely diced
  • 1tsp ground cumin
  • sea salt to taste
  • black pepper to taste
  • 1/2tsp turmeric
  • 2 carrots, diced
  • 1c zucchini, chopped
  • 1/2c green beans, chopped
  • juice of 1/2 lemon (or to taste)
  • 1 green hot chili
  • 1/2c parsley, chopped (or cilantro) for garnish


masoor dal & veggie soup

Rinse the lentil and beans, drain.  Setting them to soak while you prepare the other vegetables will allow them to cook faster once the soup is assembled.

In a pot, heat the olive oil; add onion and garlic, and sauté until light golden. Stir in tomato, cumin, salt, turmeric, black pepper and green chili, carrots, zucchini, beans and sauté for about 3-4 minutes.

Add  3.5 to 5 cups water (more or less, as per the desired consistency of the soup), lentils and yellow eyed beans. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft & mushy, about 30 minutes (or more if needed). Add hot water as needed to maintain desired consistency.

Once the lentils are soft,  stir in lemon juice and garnish, if desired.

Tucking into a lovely soup – flavourful, fragrant and filling – is particularly satisfying on a wintry sunday.