Masoor Dahl Soup (Lentil Soup)
Yield
6 servingsPrep
15 minCook
35 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | teaspoon |
turmeric
|
|
| 5 | each |
garlic cloves
chopped |
|
| 10 | each |
peppercorns
black |
*
|
| 1 | small |
onions
chopped |
|
| ¾ | cup |
lentils
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | ml |
turmeric
|
|
| 5 | each |
garlic cloves
chopped |
|
| 1E+1 | each |
peppercorns
black |
*
|
| 1 | small |
onions
chopped |
|
| 177 | ml |
lentils
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Boil 2½ cups water in a saucepan.
Add turmeric, garlic, peppercorns, onion, lentils and 1 teaspoon salt.
Bring to a boil again.
Turn heat to medium-low and simmer until lentils are cooked and most of the water had dried up (about 20 minutes).
Mash or grind lentils completely using a little water if necessary.
Return lentils to saucepan.
Pour in 6 cups water and bring to a boil.
Turn heat on to medium-low and simmer 10 to 15 minutes.
Add lemon juce and salt to taste.
This soup can be eaten as is or with boiled rice.
