Ingredients
Yellow Lentil Dal - 1 cup (50g)
Tomato puree - 2 tbsp
Chopped Garlic - 2 (cloves) (6 g)
Water - 3 cups
Soy Sauce - 1/2 tbsp
Salt - as per taste
Black pepper powder - 1/4 tsp
Onion - 1 medium size
Lemon juice - 1 tbsp
Coriander leaves - 2 tsp (20.8 g)
Baby Carrot - 1 small size (10 g)
Celery - 2 stalks (80 g)
1. To start, cook chopped onions and garlic cloves in a stock pot over medium heat until they turn golden brown.
2. Simultaneously, soak the lentils in water and set them aside for 25-30 minutes.
3. Next, add tomato puree to the stock pot and stir for 2-3 minutes. Incorporate other chopped veggies and cook for an additional 2-3 minutes.
4. Drain the soaked lentils and add them to the stock pot along with water, salt, soy sauce, and black pepper. Gently stir the mixture.
5. Reduce the heat to a simmer and cook for about 40-45 minutes or until the lentils become soft.
6. Transfer the mixture to a high-speed blender and blend until the soup thickens.
7. Return the blended soup to the stock pot and cook for an additional 5-10 minutes until the desired consistency is achieved.
8.Adjust the seasoning, add a touch of lemon juice, and garnish the soup with coriander leaves before serving it hot!
Comments
Post a Comment