![]() My favourite part is the texture! It’s thick and comforting, and just made for dunking in hot crusty bread! There’s an undertone of natural sweetness from the soffrito flavour base of onion, carrot and celery. It tastes savoury and has a flavour boost from a hint of spices. The added benefit is that they are low in calories with 116 calories in 1 cup of cooked lentils (which is roughly the amount per serving of this lentil soup). Lentils are a carbohydrate, but it’s slow burning which means it keeps you fuller for longer. Studies also suggest that lentils are good for heart health. They are a terrific vegetarian source of protein with 25% of the calories in lentils attributable to protein. If you’re wondering if lentil soup is good for you, the answer is yes! Lentils are nutritious, rich in minerals, protein, low in fat, high in fibre (digestive health). You’ll go back for seconds and thirds, then you’ll be taking big tubs of it to work for lunch and happily have it for dinner again.Īnd – I’m going to say it (*head swell*) – plenty of readers have said this is the best lentil soup they’ve ever had!Ī well made Lentil Soup recipe is can’t-stop-eating-it good. Spicy, herby, curries – kapow, kapow, kapow!īut you know what? A well made Lentil Soup recipe is can’t-stop-eating-it good. Regular readers know that I’m all about big flavours. Lentil soup is quite possibly the least sexy sounding soup on the planet.Īt least, in my world. Want to add some protein? Try this Beef & Lentil Soup! ![]() It’s an easy recipe that delivers terrific results, a 5 star reader favourite with hundreds of feedback from readers! Use green lentils, red lentils, brown lentils or a lentil soup mix.Īll it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. Garnish with extra cilantro.Don’t settle for bland Lentil Soup! Make it right and you’ll have everyone begging for seconds….and thirds… This lentil recipe is one of the best nourishing, simple dishes you can make with dried lentils that’s 100% delicious. ![]() At the very end, add a pinch of red chili powder, then pour this tadka mixture over the dal. Repeat the tempering process in step 4, but this time add dried red chilis along with the curry leaves. For the final tempering, in a small pan (such as a tadka pot), heat 4 Tbsp ghee.Some prefer a little thicker dal and some soupy. Mix in additional water, according to the consistency you like. Mix well and cook for 10-15 minutes, until tomatoes are soft and cooked. Now add in chopped tomatoes along with your spice powders. Add ginger garlic paste, chopped green chili and sauté for a minute. Add in chopped onions and cook for 3-4 minutes, until they are soft and start changing color.Be cautious, this step can cause splattering oil. In a heavy bottomed pan over medium high heat, heat ghee or oil and once hot add half each of mustard seeds and cumin seeds until they start to pop.Make a rough paste of ginger and garlic together. Chop onion and tomatoes small dice sized.There is still a great deal of pressure built up which must dissipate, set aside 10 minutes. Remove from heat *but do not remove lid!*. Cook over medium high heat for 6 whistles of the pressure cooker. Place dal in pressure cooker with 4-5 cups of water, 1 tsp salt and a pinch of turmeric.Wash your toor dal a few times, replacing the water until it is clear.
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