Lentil Vegetable Soup
December 9th, 2009 filed under Dal (Lentils), Soups and Salads
Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
Recipe will serve 4.
Ingredients:
- 1/2 cup lentils (masoor dal)
- 1 cup of carrots, sliced in 1/2 inch pieces
- 1/2 cup of green string beans, sliced ½ inch pieces
- 1 cup of celery, sliced in ½ inch pieces
- 3 medium size tomatoes cut into 8 pieces
- About ½ inch ginger thin sliced
- 1½ teaspoon salt
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon black pepper
Chaunk (seasoning):
- 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
- 1/2 teaspoon cumin seed (jeera)
- 1/2 teaspoon garam masala
- Half a lemon
Method:
- Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
- Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
- Close the pressure cooker and put the weight (or seal the exhaust).
- As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
- Turn off the heat and wait until steam has stopped before opening the pressure cooker.
- Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.
Chaunk (seasoning):
- For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
- Add garam masala to the soup and mix it well.
- Before serving squeeze a few drops of lemon juice.
i liked lentil soup please give
Hi aunty,
i tried the receipe of vegetable cutlet.it
was very yummy.and small doubt,what is
red bell peppr.
i like ur method to make recipe a lot and iwant how to make spring roll by ur recipe
I would like to try this recipe, but I have a question before doing so. Your recipes states masoor dal, which I have always understood to be split red lentils. However in the video the lentils seem like the larger green unsplit variety, and you only refer to them as ‘lentils’. Which kind do you mean, or is any kind of lentil ok? Green lentils would make sense as they do indeed double in volume when soaked. On the other hand they would not break down in cooking and therefore give the soup the required body or thickness.
Hi manju aunty…
I made rasagullas seeing ur video they were gr8….thanks aunty…my mom in law n my hubby asked me…if i had got it from some shop….by the way am newly married.
Hi, I just like your writings. Keep up with posting and we hope to read more from you soon.
cheers
Hi Manjula,
Your recipies without onion and garlic are very useful specially when during this Navaratri (Durga puja) time we prefer to take simple food.
Thank you for making it so easy.
Hiya……
I just love your cooking and have tried some of it ,is just soooo DELICIOUS !!!…Thank you for the video’s ,and your teaching is so clear and easy to understand…
Thanks Manjula Aunty… Your cooking videos are very useful and clearly shown… Thanks… Please continue this wonderful job!
Absolutely yummy! I’m addicted to your website and will try to make all your recipes!
Thank you for making it so easy to follow.