Red Lentil Soup
This classic soup is given an Indian twist by adding chilies, cumin and cilantro. Serve with Naan for a refreshing start to a meal.
Ingredients:
Serves 2-4
- 1 cup red lentils (Masoor Dal)
- 1 medium onion, finely chopped
- 2 medium Tomatoes, chopped
- 4 garlic cloves, crushed
- 1 tbsp ginger paste
- ½ tsp chili powder
- ½ tsp chili powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 green chilies
- salt to taste
- 2 tbsp lemon juice
- 5 tbsp fresh cilantro chopped
- 4 cups water
How to make Red Lentil Soup:
- Add lentils and 3 cups of water. Close the lid and cook for 23 whistles. Let the pressure come down naturally.
- Heat the oil in a pan. Add onions and garlic and cook till the onions turn translucent.
- Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
- Open the lid of the pressure cooker. Transfer cooked lentil to the pan. Mix with tomatoes and spices mixture. Add 1 cup of water and cook on low-medum heat for 10 minutes. If the soup looks too thick, add some more water and simmer until heated through.
- Taste and adjust the seasoning. Serve hot with rice or Indian bread.