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Quick Indian Inspired Greens and Lentil Soup


3 cups of cooked lentils (split mung dal is my favorite)

2 tablespoons oil

1/2 teaspoon of cumin seeds

1-2 dried red chilies

1/2 teaspoon turmeric

1 jalapeno (seeded if you are more heat sensitive)

1 teaspoon minced garlic

2 teaspoons minced/grated ginger

3 cups of chopped greens (radish, braising greens, turnip, mustard, spinach, all work great), cut into small pieces

1 teaspoon coriander powder


In a 4-quart saucepan, warm the oil on low to medium heat and add dried red chilies and cumin seeds. When the oil starts to smell fragrant and the cumin seeds and cook until they just begin to lightly toast (this should take about 2-3 minutes but watch your cumin, don’t let it burn) add the turmeric and diced jalapeno. Saute for 1-2 minutes and then add ginger and garlic. Add chopped greens. Raise the temperature to medium-high and saute with 1/2 teaspoon of salt and coriander powder (about 3-4 minutes until they are nice and tender). Add the lentils and simmer for another 5-10 minutes. Serve over basmati rice and top with fresh cilantro.

Submitted by Kusuma Rao, Tucson CSA