Carrot-Tomato Lentil Soup
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
- 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.
- Heat the oil in a medium saucepan. Add the cumin seeds and cloves and saute until golden.
- Add the onions and saute on low heat until translucent, stirring often.
- Add the carrots and tomatoes along with some salt and cover and cook on medium heat for 3 minutes or until tender.
- 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.
- Cover and cook on medium heat until the carrot-tomato lentil soup comes to a boil, and remove from heat.
- Add the black pepper powder and lemon juice just before serving.
- 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