Lentil Soup Recipe

Lentil Soup
submitted by sumit at ifood.tv

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinServings8
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Lentils120 Gram
 Hot water9 Cup (144 tbs)
 Carrot1 Large
 Bay leaf1
 Pepper white1⁄2 Teaspoon
 Coriander leaves2 Teaspoon, chopped
 Cinnamon1⁄4 Inch
 Milk1 Cup (16 tbs)
 Rice15 Gram
 Onion1 Large
 Turnip1
 Salt To Taste
 Cloves2
 Butter30 Gram
 Corn flour1 1⁄2 Teaspoon
 Croutons6 Medium

Nutrition Facts

Serving size

Calories 142 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 10.9 mg

Sodium 109.5 mg4.6%

Total Carbohydrates 20 g6.8%

Dietary Fiber 6.1 g24.6%

Sugars 4.5 g

Protein 6 g11.9%

Vitamin A 34.5% Vitamin C 13%

Calcium 7.2% Iron 8.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Wash the lentils and rice well under running water.
2 Chop the vegetables finely.

MAKING.
3 In a pan, melt the butter.
4 Add in the vegetables and lentils.
5 Fry gently for about 5 minutes.
6 Pour in the hot water, stirring gently.
7 Add in all the spices and salt.
8 Bring to a boil and cover the pan.
9 Simmer until the vegetables are soft, stirring occasionally.
10 Pass the soup through a sieve.
11 Return to the pan and reheat.
12 In a small bowl, dissolve cornflour in milk.
13 Blend into the soup and cook gently for about 7 minutes.
14 Correct the seasoning.

SERVING
15 Serve hot sprinkled with coriander leaves and croutons floating on top.
Quantcast