|Lentils||3⁄4 Cup (12 tbs)|
|Grated onion||1 Tablespoon|
|Chopped coriander||1 Tablespoon|
|Chopped tomatoes||200 Gram|
|Chopped cabbage||200 Gram|
|Cooked macaroni||50 Gram|
|Grated cheese||25 Gram|
Soak beans for 24 hours.
Pressure cook with water for 25 mins on medium heat.
Remove lentils from cooker and retain 1 cup water.
Melt butter in the pan, fry onion, corriander for 5 mins.
Add chopped tomatoes, cabbage, lentils, macaroni, salt and pepper and 1 cup water and pressure cook again for 3 mins.
Serve the soup sprinkled with grated cheese.
This is a very thick soup.