Hearty Red Lentil Soup


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There is an unmistakable Turkish influence in this soup. Made with the humble red lentil, this soup can even serve as a simple main dish by itself. Rice gives body to the soup and low fat milk tones down the strong flavour of lentils even while making the soup richer and creamier.

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Makes 4 servings
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1/4 cup mint leaves (phudina)
1/2 cup masoor dal (split red lentil)
1/2 cup rice (chawal)
3/4 cup roughly chopped onions
3/4 cup roughly chopped carrots
1/4 cup roughly chopped tomatoes
1/4 cup low fat milk (99% fat free, readily available in the market)
1/4 tsp dry red chilli flakes (paprika)
salt to taste

  1. Heat a small non-stick pan and when hot, add the mint leaves and dry roast till they are crisp. Crush them slightly and keep aside.
  2. Clean, wash and drain the masoor dal and rice.
  3. Add the onions, carrots, tomatoes and 2 cups of water and pressure cook for 2 whistles.
  4. Blend in a mixer till smooth.
  5. Add ½ cup of water, milk, chilli flakes, roasted mint and salt and simmer for a few minutes.
  6. Serve hot.
1 review received for Hearty Red Lentil Soup

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 Reviewed By
shreya_the foodieDecember 27, 2010

High on proteins! Good recipe!

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Reviewed December 27, 2010by shreya_the foodie

High on proteins! Good recipe!

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