|Hot water||9 Cup (144 tbs)|
|Pepper white||1⁄2 Teaspoon|
|Coriander leaves||2 Teaspoon, chopped|
|Milk||1 Cup (16 tbs)|
|Corn flour||1 1⁄2 Teaspoon|
1 Wash the lentils and rice well under running water.
2 Chop the vegetables finely.
3 In a pan, melt the butter.
4 Add in the vegetables and lentils.
5 Fry gently for about 5 minutes.
6 Pour in the hot water, stirring gently.
7 Add in all the spices and salt.
8 Bring to a boil and cover the pan.
9 Simmer until the vegetables are soft, stirring occasionally.
10 Pass the soup through a sieve.
11 Return to the pan and reheat.
12 In a small bowl, dissolve cornflour in milk.
13 Blend into the soup and cook gently for about 7 minutes.
14 Correct the seasoning.
15 Serve hot sprinkled with coriander leaves and croutons floating on top.