RED LENTIL SOUP

INGREDIENTS:

Red lentils (Masoor dal)	1 cup
Onions	1 small
Tomatoes	3 medium
Carrots	1 large
Bay leaf	1-2
Ginger paste	1 tsp
Oil	1 tbsp
Salt	To taste
Pepper powder	1 tsp
Cumin powder	½ tsp
Red chili powder	½ tsp
Coriander leaves	2 tbsp chopped
Lemon juice	1 tbsp

METHOD:

• Wash the masoor dal/ red lentil thoroughly for 2-3 times. Soak the dal for 15-20 mins.
• Meanwhile roughly chop the onions, tomatoes, and carrots.
• In a pressure cooker, add a tbsp of oil and bay leaves.
• As bay leaves turn aromatic, add onions and ginger paste. Garlic can also be added. Sauté until the onions starts to sweat.
• Then add the chopped tomatoes and carrots. Sauté for 2-3 mins.
• Add the soaked masoor dal, salt, cumin powder, and red chili powder. Turmeric powder can also be added. Mix well and add 2.5 cups of water.
• Cover the pressure cooker with the lid and allow to cook for 4-5 whistles.
• Once the pressure is released, open the cooker and allow the lentil mixture to cool down little bit. Remove the bay leaves.
• After 10 mins, using an immersion blender, blend the whole lentil mixture into a smooth puree. Instead of immersion blender, regular blender can also be used, but in that case take care while blending so that the hot liquid doesn’t spill out.
• After pureeing the soup, boil the soup for 2-3 mins. Turn off and add black pepper powder, lemon juice and coriander leaf. Mix well.
• Serve the soup warm.