Wednesday, June 8, 2011
Brown Lentil and Vegetable Soup
This was our dinner tonight. Very hearty soup with tons of vegetables. Well balanced as the brown lentils provided reasonable amount of protein, fiber and good carbs. I thought it was a little bland, so added a splash of soya sauce in the end which enhanced the taste.
Brown Lentils / Kala Masoor Dal - 1/2 cup, washed
Olive Oil - 1 tbsp
Green Chilli - 1, finely chopped
Garlic - 4 cloves, finely sliced
Onion - 1/2, chopped
Carrot - 1/2, diced
Cabbage - 1/2 cup, chopped
Tomato - 1 big, peeled and chopped
Baby Spinach - 1 cup
Roasted Coriander Powder - 1 tsp
Fresh Ground black pepper
Soya Sauce - 1 tsp (optional)
Water / Homemade Vegetable Stock - 4 cups
Heat oil in a pan. Add garlic, green chilli, onion and saute for a minute.
Then add the carrot and cabbage and cook for a couple of minutes more.
Add tomato, spinach, brown lentils, salt, pepper, coriander powder, water and cook in a pressure cooker for 4 minutes after full pressure is reached.
Remove the pressure, check for seasoning. Add a dash of soya sauce on top and serve hot.