Yellow Lentil Soup: Vegan Comfort Food
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant yellow lentil soup infused with warming spices like turmeric, cumin, and curry leaves, finished with a tempering of mustard seeds and chilies. Comforting and packed with protein, it's a satisfying plant-based meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/3 cup split yellow mung daal ((split and skinless green gram/green mung bean))
- 1/3 cup split Toor daal ((split and skinless pigeon pea))
- 1.5 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt or to taste
- 1 teaspoon oil
- 1/2 teaspoon mustard seeds ((Raee))
- 1/4 teaspoon nigella seeds
- 1/4 teaspoon cumin seeds
- pinch of asofetida ((hing))
- 5 curry leaves
- 1/2 Serrano chili pepper or any chili pepper chopped
- 4-5 cloves of garlic chopped
- 1/4 medium onion chopped
- Cilantro for garnish
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 616mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.