Posted by: Surya
7 October 2010
5 Comments
A wonderful, healthy soup for crisp fall / winter weather. Lentils easily absorb flavor, so feel free to vary the seasoning to please your family’s palate. Lentils are known for their high levels of protein, fiber, and iron. In addition, they also contain folate, vitamin B1 and minerals.
Ingredients:
- 1 cup chopped carrots.
2 cups coarsely chopped cabbage.
1/2 cup sliced celery.
1/4 tsp yellow hing (asefotida).
1 tbsp olive oil.
5 to 6 cups water (start with 5 and add more as needed).
2/3 cups dried brown lentils rinsed and drained.
1 cup fresh tomato puree.
1/2 tsp sugar.
1-1/2 tsp salt (can increase to 2 tsp adjust to taste).
1/2 tsp dried oregano.
1/4 tsp black pepper (can increase to 1/2 tsp as per taste)
1/4 tsp dried coriander powder (optional)
Procedure:
1. In a 3 quart pot, heat olive oil. Add hing, saute momentarily. Add carrots, celery, and cabbage. Add oregano. If you prefer, you can add 1/4 tsp coriander powder. Cook for about 5 minutes until crisp tender.
2. Stir in water, lentils, tomato puree, salt, sugar, and pepper.
3. Bring to boil. Reduce heat. Cover and simmer for about 30 minutes or until the lentils are tender.
Nice one surya!! one enhancement i do to this is add some boiled macaroni or pasta which fills the stomach for kids who will not eat more than one dish at a time. Actually i too like the macaroni add. try that.
Thanks a lot for the soup recipe! I’m sure it’ll taste great.
Thanks let us know how it turns out when you try it. If you don’t mind, also curious to know how you found the blog.
Thanks for some quality points there. I am kind of new to online , so I printed this off to put in my file, any better way to go about keeping track of it then printing?
I am definitely bookmarking it as well as sharing it with my friends