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Wednesday, 5 October 2016

Lemony Red Lentil Soup


          Lentils of any variety is loaded with iron and proteins. So it is both healthy and nutritious. Do try this simple and delicious red lentil soup, which I prepared in a curried form. Serve in individual bowls. 

          Garnish with coriander leaves, red chili flakes and a dash of lime. Enjoy as a satisfying light dinner just as it is or with some bread sticks / croutons. So please check for a step by step method with pictures to prepare it.










  • 1 cup red lentil (masoor dal), soaked in water for an hour
  • 1 tbsp. butter
  • 1 tsp. olive oil
  • 1 onion, sliced
  • 2-3 garlic cloves, sliced
  • 1 tomato, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili powder
  • few kaffir lime leaves
  • coriander leaves to garnish
  • red chili flakes to garnish
  • lime juice as required
  • bread sticks / croutons to serve





          Heat oil and butter in a pan. Fry the onion and garlic till light brown. Add the tomatoes and all the dry spices. Saute for a minute or two.

          Add the soaked lentil and stir fry for a minute. Then add 3 cups water and the kaffir lime leaves. Pressure cook for 10 minutes on a low flame after the first whistle.

          Set aside to cool down. Discard the lime leaves and the bay leaves. Blend into a puree and adjust water accordingly. 

          Heat through and serve in individual bowls. Garnish with coriander leaves, chili flakes and a dash of lime. Serve hot as it is or with bread sticks / croutons.





                                Soak the lentils in water for an hour.



                        Heat oil and butter in a pan. Fry the onion and garlic till light brown. 



                        Add the tomatoes and all the dry spices. Saute for a minute or two.



                                Add the soaked lentil and stir fry for a minute. 





                     Then add 3 cups water and the kaffir lime leaves. Pressure cook for 10 
                     minutes on a low flame after the first whistle.




                      Discard the lime leaves and the bay leaves. Blend into a puree and adjust 
                      water accordingly. 





              Heat through and serve in individual bowls. Garnish with coriander leaves, chili 
              flakes and a dash of lime. Serve hot as it is or with bread sticks / croutons.












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