Heart healthy lentil soup

Makes 4 to 6 x 1 cup servings.


4 tbsp green lentils, soaked for 4 hrs

1 tsp oil, vegetable based (Canola, Olive, Sunflower).

1 small red onion, diced

Salt, to taste.

Tumeric, pinch

Cumin powder, pinch

1 clove garlic, minced

1/2 tsp ginger, minced

1/2 tsp fenugreek leaves, fresh or dry.

1 carrot, sliced

1/2 cup yam, diced

1/4 cup frozen green peas

1/4 cup broccoli, cut into small florets

1/4 cup cauliflower, cut into small florets

1/4 cup red pepper, diced

500 to 750 ml no salt added vegetable broth


1. Heat oil and Sautee onion. Add pinch of salt. Add Methi (Fenugreek leaves) and cook until onions are brown.

2. Add lentils with spices and ginger and garlic. Cook until fragrant (6 minutes or so). Mush some of the lentils while they cook -they will act as a natural thickener for the soup.

3. Add all the vegetables and mix thoroughly.

4. Add broth. Cook covered until vegetables cooked. Add more broth if you want a more fluid soup.


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