Easy Lentil & Veggie Soup | Indian-Inspired One-Pot Vegan Recipe

This cozy and nourishing lentil & vegetable soup is the perfect plant-based one-pot meal! Inspired by South Indian flavors but adapted for a simple home kitchen, this stew is made with wholesome ingredients like toor dal, eggplant, carrots, long beans, and dried chilies.

Whether you’re looking for easy recipes to make at home, a healthy vegetarian dinner, or a quick vegan lunch idea, this comforting soup is satisfying and budget-friendly.

👩‍🍳 Perfect for:
• Plant-based meal preps
• Quick lunch or light dinner
• Anyone missing home-cooked Southeast Asian food

🎥 Watch for step-by-step cooking and peaceful kitchen vibes.

🛒 Ingredients used:

Toor dal (yellow split pigeon peas) & Red lentils

Assorted vegetables (eggplant, daikon, tomato etc.)

Curry leaves, dried chilies, turmeric

Tamarind water

Mustard seeds

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00:00 Introduction
00:15 Boiling mixed lentils
00:47 Toasting spices (homemade masala)
01:49 Prepping the vegetables
02:31 Saute`veggies
02:58 Cooking the vegetables
03:36 Adding cooked lentils to veggie soup
04:47 Final Masala Tempering

I skipped chickpeas since they take too long to soften Using a mix of lentils gives a variety of textures plus, it’s more nutritious too I removed the seeds to make it less spicy To grind the masala Keep stirring continuously so it doesn’t burn If it burns, it can turn bitter Once you add this masala, the aroma noticeably intensifies Using a spice grinder is best Mine is a meat grinder, so I had to grind quite a bit to get a fine powder. I chose veggies that are naturally soft and sweet Shallots are even better when they’re small—they’re sweeter! For soup flavor, shallots and tomatoes are absolutely essential Roll & cut method helps it soften faster and absorb more flavor into the curry These radishes take time to soften, so slicing them like this helps them cook faster Just sauté the shallots until they’re softened, not browned. If you boil straight away, it won’t be as aromatic Cover briefly to lock in the fragrance Once eggplant and radish change color, it’s time for the faster-cooking veggies Let it simmer until everything softens well and the curry becomes aromatic You can also use a hand blender Pour in tamarind bit by bit—only if you want it tangier for that Indian-style aroma Be careful — it burns easily, so watch closely to prevent that So cozy and fragrant!