Lentil & Vegetable Soup Recipe
Summary
Ingredients
| Moong Dal | 2 Tablespoon (For the stock) | |
| Onions | 2 (For the stock) | |
| Tomatoes | 2 Large (For the stock) | |
| Other ingredients | ||
| Onion | 1 , chopped (For the stock) | |
| Shredded carrot | 1 (For the stock) | |
| 1/2 teacup shredded cabbage | ||
| 1/2 teacup chopped spinach | ||
| Tomato ketchup | 1 Tablespoon (For the stock) | |
| Tomato | 1 , chopped (For the stock) | |
| Oil | 2 Teaspoon (For the stock) | |
| Cheese | 3 Tablespoon, grated (For serving) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a liquidiser and strain.
How to proceed
1. Heat the oil and fry the onion for 1 minute.
2. Add the stock, carrot, cabbage and spinach and boil for 10 minutes.
3. Add the ketchup, chopped tomato, salt and pepper and boil for 10 minutes.
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a liquidiser and strain.
How to proceed
1. Heat the oil and fry the onion for 1 minute.
2. Add the stock, carrot, cabbage and spinach and boil for 10 minutes.
3. Add the ketchup, chopped tomato, salt and pepper and boil for 10 minutes.
Chef
