1CupVeggies (tomatoes, red onions, celery, carrots)finely chopped
1CupBrown Lentils washed and drained
1tablespoonOlive Oil
2cupsVegetable Stock
Spices
½TeaspoonCumin Seedsoptional
2piecesDried Red ChiliesOptional
1leafBay leafdried
1pinchAsafoetidaoptional
½teaspoonSaltadjust as per taste
1TablespoonGranulated Sugaror Brown Sugar
2TeaspoonGround Coriandercan replace with Indian Curry Powder
½Teaspoon Ground Cumin
1TeaspoonGround Turmericoptional
1TeaspoonSmoked Paprika
Garnish
2TeaspoonShredded CoconutSkip if you do not like the texture of Coconut
¼CupRaisinsSoaked in a cup of water for 30 min prior to use
3TablespoonUnsalted Butter
¼CupCilantrofinely chopped
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INSTRUCTIONS
Heat oil and throw in the dry spices (bay leaf, Asafoetida, dried red chili, cumin)
Add your veggies along with spices (turmeric, coriander, cumin, smoked paprika, salt, and sugar). Stir Well. Cook until fragrant for 3-4 min
Add vegetable stock along with brown lentils. Scrape off anything which might have got stuck to the bottom of the pan. Stir well. And cover cook for 30-35 minutes at low heat. Stir after 15-minutes to scrape off the edges and mix it well.
Top with chopped cilantro, shredded coconut, soaked raisins, and butter.
Notes
Nutrition
Nutrition Facts
Brown Lentil Soup Recipe
Amount Per Serving
Calories 341Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg8%
Sodium 776mg34%
Potassium 597mg17%
Carbohydrates 43g14%
Fiber 16g67%
Sugar 6g7%
Protein 13g26%
Vitamin A 854IU17%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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