Hearty Red Lentil Soup
Recipe type: soups
There is an unmistakable Turkish influence in this soup. Made with the humble red lentil, this soup can even serve as a simple main dish by itself. Rice gives body to the soup and low fat milk tones down the strong flavour of lentils even while making the soup richer and creamier.
- ¼ cup mint leaves (phudina)
- ½ cup masoor dal (split red lentil)
- ½ cup rice (chawal)
- ¾ cup roughly chopped onions
- ¾ cup roughly chopped carrots
- ¼ cup roughly chopped tomatoes
- ¼ cup low fat milk (99% fat free, readily available in the market)
- ¼ tsp dry red chilli flakes (paprika)
- salt to taste
- Heat a small non-stick pan and when hot, add the mint leaves and dry roast till they are crisp. Crush them slightly and keep aside.
- Clean, wash and drain the masoor dal and rice.
- Add the onions, carrots, tomatoes and 2 cups of water and pressure cook for 2 whistles.
- Blend in a mixer till smooth.
- Add ½ cup of water, milk, chilli flakes, roasted mint and salt and simmer for a few minutes.
- Serve hot.