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Lentil Soup

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Ingredients
  Lentils 120 Gram
  Hot water 9 Cup (144 tbs)
  Carrot 1 Large
  Bay leaf 1
  Pepper white 1⁄2 Teaspoon
  Coriander leaves 2 Teaspoon, chopped
  Cinnamon 1⁄4 Inch
  Milk 1 Cup (16 tbs)
  Rice 15 Gram
  Onion 1 Large
  Turnip 1
  Salt To Taste
  Cloves 2
  Butter 30 Gram
  Corn flour 1 1⁄2 Teaspoon
  Croutons 6 Medium
Directions

GETTING READY
1 Wash the lentils and rice well under running water.
2 Chop the vegetables finely.

MAKING.
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.

SERVING
15 Serve hot sprinkled with coriander leaves and croutons floating on top.

Recipe Summary

Cuisine: 
Indian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
8

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