Lentil, Mustard and Chickpea Soup

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Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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  • ½ tsp. coconut oil / olive oil
  • ¼ tsp. mustard seeds
  • ½ tsp. ground cumin
  • ½ tsp. turmeric
  • 1 small onion, diced
  • 3/4th inch piece of fresh ginger root, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup red lentils
  • 1 cup chickpeas, boiled
  • 4 cups hot vegetable stock
  • 2 cups finely chopped spinach leaves
  • Salt and black pepper to taste

How to Make Lentil, Mustard and Chickpea Soup

  • Heat the oil in a saucepan and add the dry spices.
  • When the mustard seeds start to pop, add the onion, ginger, garlic and cook until the onion softens.
  • Add the lentils and chickpeas and stir well to coat.
  • Pour in the stock and bring to a boil.
  • Then reduce the heat and simmer for 14-16 minutes, until the lentils are cooked.
  • Stir in the spinach until wilted, then season to taste.
  • Ladle the soup into bowls and serve hot.