Lentil Vegetable Soup

Lentil Vegetable Soup is a vegetarian Indian recipe designed for an everyday home kitchen. It is written for patients and families who want food that is practical, comforting and supportive of heart health.

Why this dish can fit a heart-friendly plan

This is a balanced vegetarian plate: a pulse or tofu for protein, a whole grain for steady energy and vegetables for fibre. Choose unsweetened curd where included. Keep portions comfortable, use fresh ingredients and adjust the recipe to your doctor’s advice, especially if you have kidney disease, diabetes or a prescribed fluid or salt limit.

Ingredients

mixed lentils, carrot, beans, tomato, spinach and cumin. Use seasonal produce when possible. For a lower-salt version, choose unsalted ingredients and let lemon, coriander, ginger, garlic, cumin or chilli provide most of the flavour.

Easy preparation

Use a non-stick or heavy-bottomed pan so the recipe needs only the stated teaspoon of oil. Steam, roast or shallow-cook rather than deep-fry. Keep the heat medium and add water gradually to prevent sticking. Cook until the vegetables are tender and the grain, pulse or paneer is heated through. Taste at the end, then add only the smallest amount of salt needed.

Serving and practical tips

Serve with a generous portion of vegetables and a modest portion of grain or roti. Avoid serving this recipe with fried papad, salty pickle or packaged namkeen on the same plate. Leftovers should be cooled promptly, refrigerated and reheated thoroughly the next day.

Dr. Dhiren Shah’s patient note

Healthy food supports recovery, but it does not replace prescribed cardiac treatment. Patients preparing for or recovering from surgery should ask Dr. Dhiren Shah’s team about protein needs, blood sugar, medicines and any restrictions specific to their reports. Request a personalised appointment.