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Carrot-Tomato Lentil Soup

| March 10, 2013 Comment

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Carrot-Tomato Lentil Soup is a hearty and nutritious soup that can be served plain or with rice and any Indian flatbread. The lentils provide a lot of protein and fiber, while the vegetables provide fiber along with calcium and beta carotene.

If you don’t eat onions, leave leave them out.

Servings: 4
Cooking Time: 25 minutes

Ingredients

  • 1 cup yellow lentils (chana dal)
  • 3 cups tomatoes, cut into small pieces
  • 1 cup carrot, sliced
  • 1 cup onions, finely chopped
  • 3 cloves
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric power
  • 1/4-1/2 tsp black pepper powder
  • 1 tsp lemon juice
  • 4 tsp vegetable oil
  • Salt to taste

Preparation

  1. Place the yellow lentils in a steel container in a pressure cooker along with 2 cups of water and a little turmeric powder and cook for 4-5 whistles.
  2. Heat the oil in a medium saucepan. Add the cumin seeds and cloves and saute until golden.
  3. Add the onions and saute on low heat until translucent, stirring often.
  4. Add the carrots and tomatoes along with some salt and cover and cook on medium heat for 3 minutes or until tender.
  5. Mash the cooked yellow lentils and add it to the vegetables along with 2-2 1/2 cups water to get the consistency you want. Add salt as needed.
  6. Cover and cook on medium heat until the carrot-tomato lentil soup comes to a boil, and remove from heat.
  7. Add the black pepper powder and lemon juice just before serving.
  8. Serve the carrot-tomato lentil soup with plain rice or roti.

Cooking Tip

This is a lightly spiced soup. For a spicier version, slit 1-2 green chillies and saute along with the onion.

Category: Dals and Soups, Vegan Dals and Soups

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