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Brown lentils soup

Ingredients:


Brown lentils/ whole masoor dhal: 1 cup
Onion: 1 diced
1 can (16.oz) of diced tomato or 3 to 4 tomatoes diced
Garlic: 3 pods, peeled and minced
Vegetable bouillon (omit if u use broth): 1 cube or
Vegetable broth/ water (I used 16.oz of tin for water- measured with empty tomato can twice)
Celery, carrot and zucchini: 1+ 1/2 cups
Cumin powder: 1 tsp
Bay leaf: one
Olive oil: 1 to 2 tsp
Salt: can be added at the end if needed
Cilantro: to garnish or to flavor

Method:

Pressure cook method (easy for cooking lentils)

Rinse the lentils properly twice.

Heat the Olive oil and saute the onion and bay leaf, add the garlic fry few seconds, add the lentils, cumin powder, diced tomato and bouillon and water or Broth.
Cover and cook until 5 to 6 whistles. Check the lentils are cooked (it should be normally)
Once the pressure is released, remove the lid. Add the vegetable and let it simmer another 15 to 20 minutes (or leave a whistle in cooker)
Check the salt and the soup consistency (u may add water if u like little thin) serve hot with cilantro on top.

In pot

Rinse the lentils properly twice.
Heat a big pot the Olive oil and saute the onion and bay leaf, add the garlic fry few seconds, add the lentils, cumin powder and (bouillon + water) or Broth.
Cover and cook until the pulse are done. Once the pulse is cooked add the tomato and vegetable and simmer another 20 min.
Check the salt and the soup consistency (u may add water if u like little thin) serve hot with cilantro on top.


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