Carrot & Lentil Soup

By Deepali Khetarpal 5 years ago

Ingredients:

Carrots – ¼ cup, finely chopped
Split green gram lentils or moong dal – 1/8 cup, washed, well-drained
Black pepper powder – 1 tsp, freshly ground, or to taste
Garlic – 6 cloves, peeled, finely chopped
Onions – 1/8 cups, finely sliced
Tomatoes – 1, small, finely chopped
Skim milk – 1/8 cup
Salt – to taste
Cumin seeds – ½ tsp
Cloves – 2
Oil – 1 ½ tsp

Method:

Heat 1 tsp oil in a pan.Add onions and garlic and sauté on medium flame untill onions and garlic turn brown.
Add carrots and cook for a minute.Mix in tomatoes and cook for 2 more minutes.
Roast washed moong dal in a different pan until a nice aroma comes.
Add moong dal, the veggie mixture, and about 1.5 cups of water to the pan.
Now using a blender make a smooth mixture.
Pour the mixture into a non-stick pan, mix in milk, ¼ cup water, salt, and black pepper powder and boil for a minute.
In a small pan, add the rest of the oil.
Add cumin seeds and cloves and allow it to splutter.
Pour over the soup and serve immediately.

Foodology by Deepali