Enjoy the balance of mixed flavors in this wholesome and healthy vegetable soup.
1/4 cup red lentils (no skin – masoor daal)
1 cup spinach pasta (any shape) – cook separately in boiling water with 1/8 tsp salt for about 10 min and drain.
Veggies – broad green beans, carrot, celery, zucchini, yellow squash, cauliflower, potato or taro (arbi), corn, green soy beans, garbanzo, kidney, white and brown fava beans. Use 5 types of veggies and 3 types of beans if all is not available.
5 cups veggies – cube (microwave covered in 1 cup of water for 4 to 5 min)
2 cups canned or frozen beans – garbanzo/ kidney/ white (if frozen – microwave with the veggies)
1 cup medium firm tofu – cube (optional)
1 can stewed tomatoes – blend coarsely
2 tbsp tomato paste
1 small can V-8
1 garlic clove – mince
1/4 tsp garlic salt
salt and black lemon pepper to taste
1 tbsp olive oil
3/4 tsp Italian seasoning blend – can use fresh herbs – basil/oregano, etc
1/4 tsp cayenne pepper
1/2 tsp Sambar powder
Wash and cook lentils for 5 to 7 minutes in 1 1/2 cup of water on medium heat.
Add veggies, stewed tomatoes, paste, V-8, tofu, beans and both salts. Add water and simmer on medium heat for 10 to 15 minutes.
In a small sauce pan saute garlic in oil until golden, turn off heat and add the rest of the seasoning/masala. Transfer it to the simmering soup. Cook for few min more.
Add pasta to each bowl when it’s time to serve. I cook the pasta with soup mixture only when we eat it immediately as it does become mushy and tends to break.
Serve hot! Top it with Tobasco or Parmesan or enjoy the soup as is to reduce the extra intake of calories.