Moong Dal Vegetable Soup

Name: Moong Dal Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Ingredients: 3/4 cup Yellow Moong Dal, rinsed; 1 Carrot, diced; 1 cup Beans or Bottle Gourd, chopped; 1 Tomato, chopped; 1/2 tsp Cumin Seeds; 1/2 tsp Turmeric; 1 tsp Black Pepper; 1 tbsp Oil; 5 cups Water or vegetable stock; Salt, lemon, and coriander

A warm, lemony moong dal soup with vegetables for a gentle dinner or soy-free recovery meal.

Keep the soup brothy for recovery days or reduce it slightly for a more filling light meal. Rice or a millet roti can be added when more energy is needed.

Prep: 15 mins

Cook: 25 mins

Cost: Rs 45 for 2 people

Nutrition: 260 kcal · 14 g protein

Servings: 2

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Nutrition

Per 1 large bowl (half recipe)

Calories: 260 kcal
Protein: 14 g
Carbs: 40 g
Fat: 5 g
Fiber: 10 g

Dietary

plant based · soy free · nut free · gluten free

Protein sources

moong dal

Make-ahead

Ingredients

13/4 cup Yellow Moong Dal, rinsed
21 Carrot, diced
31 cup Beans or Bottle Gourd, chopped
41 Tomato, chopped
51/2 tsp Cumin Seeds
61/2 tsp Turmeric
71 tsp Black Pepper
81 tbsp Oil
95 cups Water or vegetable stock
10Salt, lemon, and coriander

Instructions

1
Cook moong dal with turmeric until very soft.
2
Heat oil, add cumin, tomato, carrot, and beans. Cook for 2 minutes.
3
Add cooked dal, water or stock, salt, and pepper. Simmer until the vegetables are tender.
4
Blend a small portion if a thicker soup is preferred, then add lemon and coriander.
5
Serve hot; add rice or millet roti if this needs to be a fuller dinner.

Used in diet plans

This recipe can fill a meal slot in these day plans.

Weight Loss Diet — Fat loss with adequate protein