Jazzing up good ol lentils

I have grown up having lentils in some form or the other almost everyday. It is one of the most versatile food item, I can think of. Just by changing what kind of lentil you use, you can change the taste of the entire dish, you can also add different kinds of spices to it and make it a completely different dish. In fact I love to make soups, main dishes or desserts with it. Today I am going to write about an awesome lentil soup with roasted tomato.


The soup itself is ready in no time if the lentils are cooked. Cooking the lentils takes different amounts of time depending on what type of lentil you use. I used two kinds of lentils for this soup, moong dal (split mung lentils) and toor dal (pigeon peas) but you could use any combination. After having made the soup, I was wondering what would make the lentil soup pop! I had these roma tomatoes in the fridge and thought of using it as the red pop in my lentil soup. So here’s the recipe. It is really easy to make and quick specially if you have the lentils already cooked.

Ingredients:

  1. 1/4 cup moong dal (cooked with some salt)
  2. 1/4 cup toor dal (cooked with some salt)
  3. 1 cup water (more or less depending on the consistency you want)
  4. 3 cloves garlic (minced)
  5. 2 tsp olive oil
  6. 1/2 tsp ginger powder
  7. 1 tsp coriander powder
  8. 1/2 tsp cumin powder
  9. 1/4 tsp turmeric powder
  10. 1 green chili chopped or 1/2 tsp red chili powder (add if you want the soup spicy or skip it)
  11. pinch asafoetida
  12. 1/2 cup chopped coriander leaves
  13. 3 tbsp sour cream
  14. 1 tbsp molasses
  15. salt to taste
  16. tomatoes (number depends on the number of people you are serving the soup)
  17. 1 tsp olive oil
  18. salt and pepper to taste

Directions:

  • Preheat the oven to about 350 F.
  • Wash and cut off the base of the tomato so that it would stand upright in a baking dish.
  • Remove the pulp from the tomato into a small bowl and mix the olive oil, salt and pepper in it and transfer it back into the tomato.
  • Place the tomato in the oven for about 20-30 mins or till it is soft and mushy.
  • Heat the olive oil in a saucepan.
  • Add the minced garlic and the green chilies to the olive oil. Once the garlic is browned, add the dry spices to the garlic and fry for a few seconds.
  • Next add the cooked lentils and the water to the garlic and bring to a boil.
  • Next add the chopped coriander leaves, sour cream and molasses.
  • Simmer this for about 15-20 mins and add salt to taste.
  • Transfer the soup to a blender and blend for a couple of minutes.

Hope you enjoy this recipe as much as I did…. Thanks for reading and hopefully I will get to the croissants and rugelach soon…

Shilpa

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