This Sprouted Dal Soup with Carrot & Beans is a light, healthy, and protein-packed soup. The sprouted lentils provide digestible protein, while carrots and beans add fibre, colour, and natural sweetness. Comforting and easy to make, this soup is ideal as a starter or a light meal on any day.
Ingredients
UNITSIngredients
1 cupMixed sprouted lentils (mung, moong, or masoor sprouts)
Rinse the sprouted lentils thoroughly under running water. Drain and set aside.
Description - Step 2
Sauté Aromatics
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add onion and sauté until translucent. Stir in garlic, ginger, and green chilli for 1–2 minutes until fragrant.
Description - Step 3
Add Vegetables & Spices
Add diced carrots and chopped beans. Sprinkle turmeric and black pepper. Stir to coat the vegetables evenly with the spices.
Description - Step 4
Cook Sprouts & Simmer
Add sprouted lentils and water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes until the sprouts and vegetables are tender.
Description - Step 5
Finish & Season
Add garam masala if using. Adjust salt to taste. Simmer 1–2 minutes more and remove from heat.
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Indian
Easy
Soup
