Lentil soup recipes  – Dal varieties and vegetables

Thick soups we are familiar with the tomato soup,creamy soups like mushrooms soups, spinach etc.,These are the usual suspects on most restaurants menus,and hence,are more familiar.  In reality,there is gamut of thick soups that can be made in our kitchens with simple and easily available ingredients.  A bowl of soup does not have to look mundane; it can be accessorised with a variety of garnishes.  Some modern soups have a frothy topping,which can be achieved with the help of nitrogen canisters or immersion blenders . In soups there are thin and clear ones.  The latter are more suitable for winter, and it is easy to make a meal along with a salad and some bread.

Lentil soup Ingredients

• Masoor Dal – 1/4 cup
• Tuvar dal – 1/8 cup
• Moong dal -1/4 cup
• Oil – 1 tbsp
• Bay leaf – 1
• Chopped onion – 1
• Garlic cloves  chopped -1
• Celery sticks chopped -2
• Carrot chopped -1
• Red pepper chopped – 1
• Vegetable stock – 4 cups
• Salt and pepper to taste’ Parsley – 4 cups chopped
• Wedges of lime and fried garlic t serve (optional)

Method  – Lentil soup

• Wash and soak the dals for about 1/2 an hour
• Pressure cook along with vegetable stock and salt for 5 minutes on low flame after the first whistle
• Once the pressure releases,mash with the help of a ladle
• In oil,saute the bay leaf,garlic,onion,celery,carrot and red pepper for 3-4 minutes.
• Now add the cooked dal, salt and pepper and bring to a boil and simmer for 10 minutes
• Garnish with chopped parsley leaves and serve piping hot with a wedge of lime
• Take the extra effort to make a good vegetable or chicken stock, instead of using just water.
• If you do not have the time and resources to make a good stock at ho,e,pick up stock cubes from the supermarket, but ensure that they do not contain added MSG

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