Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. De-hulled yellow and red lentils disintegrate in cooking, making a thick soup.
Part lentils – 1/2 container, flushed (I have utilized masoor dal here)
Olive oil-1 tbsp.
Onions-1 medium, hacked
Garlic – 2 cloves (discretionary)
Green Chilly – 1 little, finely hacked
Water – 4 containers
Salt – 1 tsp (or as required)
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Peppercorns – 1/2 tsp
Lemon juice – 1/4 glass
1. Dry meal the cumin seeds, coriander seeds and peppercorns. At that point smash it coarsely utilizing a pestle/blender.
2. Warm oil in a pot and sauté the onions, garlic and green cold over medium warmth for 10 minutes.
3. Include remaining fixings, with the exception of lemon squeeze, and convey to bubble. Cover and cook over medium warmth for 25 minutes until the lentils are cooked.
4. Puree with a hand blender (ideally) or in a blender.
5. Give back the pureed blend back to the pan and warm. (If necessary add boiling point water to weaken a bit).
6. Blend in lemon squeeze and serve hot. Attempt this generous and sound soup on a cool winter day or while having a sore throat.