Lentil Soup

Who doesn't like soups in the cold wintery night?  It has been cold here in NY and NJ area.  Had snow twice last week, it wasn't much but still the temperatures drop to 7 degrees and felt like it was in minus.

DSC_3360-1I have been planning to make soup for past so many days, but then I am like don't feel like making it only for myself.  Today I said to myself, I am going to make it no matter what.  Then the question which type of soup?  So decided to make this garlic flavored Lentil Soup which is full of protein and so comforting for this cold evening to warm you up.  It just hit the spot.


You can use your choice lentils, but I used black masoor for my Lentil Soup.  I loved the lentil soup from Panera, still remember when I was hospitalized back in 2001, my best friend came to visit me at the hospital and asked me what should they bring, I said Lentil Soup as I was tired of eating that nasty food from the hospital.

Now lets get to the recipe which I got it from my mom who is an expert cook.

 

Ingredients:

  • 1 cup black masoor, washed
  • 9-10 garlic cloved, minced
  • ginger, grated
  • 1 big tomato, pureed
  • salt to taste
  • 1/2 tsp red chili powder
  • 1 tsp paprika
  • 1 tsp roasted cumin powder
  • 1/2 tsp oregano
  • 2 tsp sour cream

Directions:

First boil the dal, along with half the garlic, ginger, salt and 3/4 of tomato puree.

DSC_3348-1In a separate pot, add a couple of teaspoons of olive oil, add the remainder of garlic.  Saute till slightly brown, add the remaining tomato puree.   Cook the tomato for a few minutes along with garlic until the raw smell goes away.  Add red chili powder, cumin powder, oregano, paprika and roast the mixture.  Add some water if your dal is thick.  Boil it and then add the dal to it.

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DSC_3351-1Simmer it for a few minutes after you add the dal to it, so that all the flavors marry.  Check salt, cumin and oregano flavors at this time.  If needed add to the soup and let it boil on the medium heat for an additional few minutes.

Whisk the sour cream and add to the lentils and simmer.  Your yummy, delicious and easy piping hot soup is ready for the cold nights when you crave something warm.

DSC_3352-1Garnish it with a small dollop of sour cream and spring onions.  Serve hot with your favorite bread or crackers.

DSC_3359-1

 

 

Lentil Soup
 
Prep time
Cook time
Total time
 
Piping hot Lentil Soup for the winters.
Author:
Recipe type: Soups
Cuisine: Indian
Serves: 4
Ingredients
  • 1 cup black masoor, washed
  • 9-10 garlic cloved, minced
  • ginger, grated
  • 1 big tomato, pureed
  • salt to taste
  • ½ tsp red chili powder
  • 1 tsp paprika
  • 1 tsp roasted cumin powder
  • ½ tsp oregano
  • 2 tsp sour cream
Instructions
  1. First boil the dal, along with half the garlic, ginger, salt and ¾ of tomato puree.
  2. In a separate pot, add a couple of teaspoons of olive oil, add the remainder of garlic. Saute till slightly brown, add the remaining tomato puree. Cook the tomato for a few minutes along with garlic until the raw smell goes away. Add red chili powder, cumin powder, oregano, paprika and roast the mixture. Add some water if your dal is thick. Boil it and then add the dal to it.
  3. Simmer it for a few minutes after you add the dal to it, so that all the flavors marry. Check salt, cumin and oregano flavors at this time. If needed add to the soup and let it boil on the medium heat for an additional few minutes.
  4. Whisk the sour cream and add to the lentils and simmer. Your yummy, delicious and easy piping hot soup is ready for the cold nights when you crave something warm.
  5. Garnish it with a small dollop of sour cream and spring onions. Serve hot with your favorite bread or crackers.

 

 

 

 

 

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