Vegetable, Tomato and Lentil Soup
by Tarla Dalal
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Added to 93 cookbooks
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Nothing short of a meal in a bowl, the Vegetable, Tomato and Lentil Soup is bursting with the flavours of the many veggies it contains. Chopped tomatoes and a dash of ketchup give it a delectable tanginess, while lentils give it a luscious and satiating consistency and mouth-feel.
We have added cooked macaroni to this soup, not just to enhance the range of textures in it, but also to make it more satiating. You will find this to be a wholesome snack, which can also be enjoyed as a light meal on some days. Serve Cheesy Garlic Pull Apart French Bread .
- Combine the yellow moong dal, roughly chopped onions, tomatoes and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Cool and blend in a mixer till smooth. Keep aside.
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the carrot and french beans and sauté on a medium flame for 3 minutes.
- Add the yellow moong dal-tomato mixture, macaroni, green peas, tomato ketchup, chilli powder, salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||328 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||17.6 mg|
|Folic Acid||20.3 mcg|
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