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Red Lentil Vegetable Soup

Impress your in-laws with this totally reliable Red Lentil Vegetable Soup. Foolproof food makes happy in-laws and doting spouse. Enough said. This Red Lentil Vegetable Soup is always a hit as a Side Dish . In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Red Lentil Vegetable Soup, just like I do.
Ingredients
  Carrots 3 Medium
  Onions 3 Medium
  Potato 1 Medium
  Egg plant/Brinjal 1 Medium
  Green peas 1 Cup (16 tbs)
  Red lentils 1 Cup (16 tbs)
  Butter beans/1 tin baked beans 1 Cup (16 tbs), cooked
  Mushrooms 1⁄4 Pound
  Garlic/5 gms garlic salt 1 Clove (5 gm)
  Pepper white To Taste
  Tomato puree 2 Tablespoon
  Salt To Taste
  Gram flour 1⁄2 Cup (8 tbs) (Mixed With 1 Teaspoon Of Bistro)
Directions

GETTING READY
1. Chop mushrooms and eggplant.

MAKING
2. In a large pan, sauté onions and carrot until browned.
3. Add water and all remaining ingredients; bring to a boil.
4. Reduce heat and let simmer for 45-60 minutes until everything is cooked.

SERVING
5. Stir in flour mixture just before serving.
Serve soup in bowls and garnish with freshly chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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