Healthy Dinner Recipes

Lentil Soup with Salad


For Lentil Soup

  • 3 Tbsp Yellow Moong Dal
  • 1 Cup Mixed Vegetables
  • ¼ Cup Onions
  • 1 Tsp Chopped Garlic
  • ½ Tsp Roasted Jeera Powder
  • 2 Tbsp Chopped Coriander and Mint Leaves
  • 1 Tbsp Oats Powder
  • 1 Tsp Oil
  • Salt as Required

For Salad

  • 1 Cup Chopped Cabbage
  • ½ Cup Onion
  • ½ Tsp Finely Chopped Ginger
  • ½ Tsp Chopped Green Chilli
  • 1 Tbsp Lime Juice


For Lentil Soup:

  1. Wash the moong dal well and soak for 4 to 5 hours.
  2. Throw the water and pressure cook the dal along with the oats powder. Turn the flame off after 2 whistles and allow it to cook in its own steam.
  3. Meanwhile, in a non-stick pan, add oil and sauté the garlic and onion. Next, add the vegetables to the pan and allow it to cook.
  4. Add the roasted jeera powder, vegetables, coriander and mint leaves along with a pinch of salt and let it cook for 2 minutes on the flame.

For Salad:

  1. Mix the lime juice, ginger and chopped green chilli and prepare a dressing.
  2. In a bowl, add the cabbage, onion and toss it well with the lime dressing.

Serves one person

Per serving values:
  • Calories: 181 kcal
  • Carbohydrates: 25 g
  • Proteins: 9 g
  • Fats: 5 g

Chickpea Soup and Cucumber Salad


Chickpea Soup:
  • 1 Cup Chickpea
  • ½ Cup Spring Onions
  • 1 Tsp Parsley
  • 1 Tsp Garlic
  • 2 Tsp Olive Oil
  • Salt

Cucumber Salad:

  • 2 Cucumbers
  • 6 Sun Dried Tomatoes
  • 50g Crumbled Paneer
  • 1 Tsp Olive Oil
  • Salt and Pepper to taste


Chickpea Soup:

  1. Wash and soak the chickpeas for 4 hours.
  2. Pressure cook the chickpeas and mash or grind it.
  3. In a vessel, add oil, garlic, spring onions and parsley.
  4. Add the blended chickpea mixture to it and you can add water to making it of a flowing consistency.

Cucumber Salad:

  1. Mix all the ingredients listed above and adjust your flavours to as you like it.

Serves two people

Per serving values:
  • Calories: 266 kcal
  • Carbohydrates: 30 g
  • Proteins: 14 g
  • Fats: 10 g

Tomato Soup and Pasta Salad


For Tomato Soup:
  • 2 Cups Tomato
  • 10 Soya Chunks
  • ½ Cup Basil Leaves
  • 1 Tsp Pepper
  • ½ Tsp Oil
  • Salt to Taste

For Pasta Salad:

  • ½ Cup Whole Wheat Pasta
  • 1 Avocado
  • ¼ Cup Roasted Peanuts
  • 1 Cup Coriander
  • 1 Tsp Oregano
  • 1 Tbsp Vinegar


For Tomato Soup:

  1. Blanch the tomatoes by placing them in warm water and then cold water. Peel the skin of the tomatoes and puree it.
  2. Wash the soya chunks well and keep them in warm water for 30 minutes. Then, wash it again and drain the water.
  3. In a vessel, heat some oil and add the tomato puree along with the basil, pepper and salt.Lastly, add the soya chunks to it. You can add water if the soup is too thick.

For the Pasta Salad:

  1. Boil the water with salt and add the pasta.
  2. Once done, drain the water and let the pasta cool well.
  3. In a mixer, pulse the coriander, roasted peanuts, vinegar and oregano.
  4. Toss the pasta with cut avocado and the dressing in the mixer.
  5. Serve with tomato cutting.

Serves one people

Per serving values:
  • Calories: 470 kcal
  • Carbohydrates: 50 g
  • Proteins: 18 g
  • Fats: 22 g

Quinoa with Mushroom and Broccoli Soup


For Mushroom and Broccoli soup:
  • 1 Cup Chopped Mushrooms
  • 1 Cup Broccoli
  • 3 Tsp Chopped Garlic
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Oil
  • Salt

For Quinoa Pulav:

  • ½ Cup Quinoa
  • 1 Red Chilli
  • 1 Tsp Chilli Powder
  • ½ Tsp Turmeric
  • ½ Tsp Garam Masala
  • Salt to Taste


For Mushroom and Broccoli soup:

  1. Wash the mushrooms well and puree it.
  2. In a non-stick pan, add oil, garlic and mushroom puree.
  3. Add blanched broccoli and pepper powder to the soup, along with salt.

For Quinoa Pulav:

  1. Wash quinoa well. Boil 1.5 cups of water with salt and add quinoa to it.
  2. Add the remaining ingredients for the flavouring.

Serves one people

Per serving values:
  • Calories: 259 kcal
  • Carbohydrates: 40 g
  • Proteins: 9 g
  • Fats: 7 g
To Top