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Monday, January 16, 2017

Vegan Red Lentils Soup

Clear like the skies. Or a riot of happy colors like a garden at the peak of it's springtime glory. Or just another muddled up canvas. I like it when my food looks like a reflection of my thoughts rather than a figment of someone's imagination. Though it might sound somewhat like a narcissist, I like to relate to every meal that I am having. And for that one reason, I love cooking solely for myself. To please and pamper my senses. So, whether it is the play of colors or the assault of the aromas or even the final amalgamation of flavors, I can have it customized to the very last detail. But thankfully, those occasions (moods to be more precise) are rare and hence my family ends up enjoying all their favorite dishes on a regular basis.

Today happened to be one such day. With happy and cheerful thoughts playing on my mind, I wanted more colors on my plate. But at the same time, I needed to make up for the weekend indulgence. After a bowl of fruits for breakfast, lunch had to be something more substantial and yet low in calories. That is when I decided to go for this wholesome lentil soup with a smattering of vegetables like carrots, tomatoes and spinach. Bursting with flavors and packing in a whole day's worth of fiber, this is one must-try recipe for everyone and anyone who is trying to lose some weight without starving themselves.

Read on - 

Preparation Time - 25 mins

Ingredients - 
  • 1 cup red lentils ( i used the one with the skin ) (masoor dal)
  • 1 large onion
  • 3-4 garlic cloves 
  • 1 cup of chopped carrots
  • 1 cup of chopped tomatoes
  • 1 cup of chopped spinach
  • 1/2 tsp pepper powder
  • 1/2 tsp cumin seeds
  • 1 tsp oil
  • salt to taste
  • lime juice as per taste

Preparation - Wash the soaked the lentils overnight. [ Skip this step if using the skinless variety ]

Peel and chop the garlic into tiny pieces.

Cooking - Heat the oil  in a pressure cooker. 

Add the cumin seeds and allow to splutter. Then add chopped onions, garlic and carrots. Fry till onion turns translucent,

Add the tomatoes and cook to a mushy state.

Finally add the washed lentils along with 2 cups of water. Add the salt and pepper. Cover with a lid and cook for 5-6 whistles. Keep aside till steam escapes.

Take half of the contents of the pressure cooker and blend into a puree. Add it back to the pressure cooker. 

Place the pressure cooker on the flame and add hot water to adjust the consistency of the soup. Throw in the finely chopped spinach and let it boil for 5-6 mins.

Serve hot with a dash of lime juice.

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