Method: Wash the whole lentils (Massor dal with skin) and soak it in 1 cup of water for about a hour. Peel and dice the onion, garlic, ginger and carrot. Cut tomato in small pieces.
Take a large vessel and add the soaked lentil, diced carrots, onion, tomato, ginger and the bay leaf. Leave a few pieces of carrots and onion for the final garnish. Boil for about 30 minutes till the lentils are soft to touch. Cook the same in a pressure cooker to reduce the cooking time, 3-4 whistles are enough for the lentils to get cooked.
Cool the boiled lentils and blend it in a hand blender or grinder with 3-4 mint/basil leaves to a fine paste. You can use this as the soup and garnish it or filter the same as I did for my kids, since they don’t like the floating particles in their soup.
Heat butter in a wok and add the finely diced carrots, garlic and onion. Fry for a minute and add the filtered lentil and veggie broth in it. Add remaining water and boil it till froth starts coming over it. Take off from the flame and add salt and pepper according to your taste.
A comforting bowl of lentil soup!
Serve the hot and refreshing soup with a dollop of fresh cream, bread croutons and a few mint/ basil leaves on top. Enjoy this healthy fiber and iron rich soup with your favorite home baked Focaccia bread.
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