Monday, June 6, 2011

Broccoli Lentil Soup

Adapted from

Red Lentils / Masoor Dal - 2 tbsp
Yellow Lentils / Mung Dal - 2 tbsp
Tomato - 1 big, peeled and chopped
Onion - 1 tbsp, finely chopped
Turmeric - a pinch
Broccoli stems - chopped
Water - 3 cups
Mix the above and cook in a pressure cooker for 3 minutes after full pressure is reached. Keep aside.

Baby Broccoli - 1 bunch, cut the florets from the stems and add the chopped stems along with the lentils
Garlic - 3 cloves, finely sliced
Onion - 1 tbsp, finely chopped
Green Chilli - 2, finely chopped
Roasted Coriander Powder - 1/4 tsp
Roasted Cumin Powder - 1/4 tsp
Cumin Seeds - 1/2 tsp
Olive Oil - 1 tbsp

Heat olive oil in a pan. Temper with cumin seeds and green chillies. Add the sliced garlic and onion and cook till soft.

Now add the baby broccoli and the rest of the spices. Cook for a couple of minutes. Dont overlook the florets, they sould remain slight crunchy. Add the cooked lentils, adjust salt, add a little water if required to reach the desired soupy consistency. Bring it to boil once and serve hot.

1 comment:

sangeeta said...

Lovely looking soup here . Loved the green of your broccoli.

I am glad you all like this soup , it is a favorite at my place .