Indian Red Lentil Soup

This is great anytime of the year, an amazing hearty healthy soup

A great soup for those winter days!

Serves 4
Ready in 35 minutes

This is a great recipe for vegitarians or for someone who just wants a chnage from a meat dinner.  It is a very hearty and filling soup, and what’s more it tastes awesome!

Ingredients

  • 1 1⁄2cups mung beans or 1 1⁄2 cups red lentils or
    1⁄2 cups yellow lentils
  • 1teaspoon turmeric
  • 1⁄2teaspoon cayenne pepper
  • 1 teaspoon ground  cumin
  • 1⁄4teaspoon cardamom
  • 2 -3 curry leaves or 2 -3 bay leaves
  • 6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
  • 3tablespoons vegetable oil or 3 tablespoons ghee
  • 2teaspoons mustard seeds
  • 2 garlic cloves, finely chopped
  • salt and pepper
  • 1⁄2-1 lemon

Method

  1. Rinse the beans or lentils.
  2. Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry /bay leaves.
  3. Let simmer until the beans or lentils are very soft (aprox. 30 minutes).
  4. If using bay leaves, remove them now. Curry leaves can be left in the soup.
  5. Run the soup quickly in a blender consitency tha is not too (or mash the lentils/beans with a ladle).
  6. Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
  7. Let simmer for another 5 minutes.
  8. Add salt, pepper and squeezed lemon to taste.
  9. Serve hot with pita or paratha bread

Tip: try using a pressure cooker if you want really soft lentils and to save on cooking time!

Nutrition: Per serving
Kcal 340, fat 32g, saturates 15g, carbs 13g, sugars 15g, fiber 9g, protein 8g, salt 1.9g