King of Healthy Soups – Lentils with Vegetables Soup



Because of the choice of ingredients – a healthy assortment of vegetables and lentils called pigeon peas and cooked with choice spices like cumin, turmeric, paprika and coriander powder– this soup has come to be known as the King of healthy soups.  It’s key or base ingredient, the pigeon peas with their distinctly delicious nutty flavor leave the eater full and satisfied. And Cooking it in your pure clay pot brings out all the great subtle flavors and nutrients making it a great hit for any occasion or every day cooking.

While conventionally this recipe may require up to 3 different cooking pots, when making in your clay pot all you need is just this one pot! Because of its highly nutritional value, it is a staple in many parts of the world and can be served all by itself or with rice or flat bread.

Lentils with Vegetables Cooked in Pure ClayPrep time: 20 minsCook time: 45 minsTotal time: 1 hr 5 mins


  • 1 cup Toor dal
  • 1 small lemon size ball Tamarind
  • 1 large onion finely chopped
  • 1 large tomato chopped
  • 4 cloves garlic
  • mixed vegetables chopped to size
  • 1 tsp turmeric powder
  • 1 tsp dried red chili powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp oil such as coconut,sesame, olive etc.

  1. Soak tamarind in warm water for 5 to 10 minutes then extract the tamarind juice and discard the pulp.

    While the tamarind is soaking, measure and add the cup of lentil to the pot, you can wash the lentils right in the pot with 1-2 changes of water. Make sure you sift and clean the lentils in the water for thorough cleaning. Drain the water out.

  2. Set the pot on the stove with the lentils, add 4 cups of water, turmeric, garlic & the chopped onion. Start stove on low (anywhere between 1-3, then increase to medium 5 or 6)
  3. When the lentils are almost done add tomatoes and stir it in. Let it continue to cook till lentils are fully done. When fully done you should be able to mash them completely.
  4. Once done, mash the lentils with a wooden spoon to the side of the pot. Mash till it’s of a uniform watery paste.
    Now add the extracted tamarind pulp and let it cook for 10 minutes.
  5. Add the spices, dried red chili powder and coriander seed powder let it cook for a few more minutes.
  6. Add all the vegetables to the pot and let it cook till done.
  7. Once vegetables are cooked, you need to do the seasoning. Unlike when cooking with metals, where seasoning is done in a separate vessel, with your clay pot, you can do it right in the pot, here is how:Clear a small spot on the top of the soup add the oil, close lid and wait for 3-4 minutes. Then add the spices for the seasoning (the mustard and cumin seeds) on top of the oil. Close lid again let the spices cook in the oil for a few more minutes (3-5 more minutes). Open the lid and stir the pot and all the ingredients together so that the seasoning gets mixed well into the pot.
  8. Close the lid and let it cook for a few more minutes. Turn stove off. Your Soup is done!

    Can be served all by itself or as accompaniment with rice or flat bread.

Yield4-6 servings

Healthy GradeRating