Lentil Soup

Chef : Anjum Khan

Serves 6-8

Ingredients
1 cup masoor daal (red lentil), washed and drained
1 large tomato, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 medium onion, chopped
2 cloves garlic, sliced
Water, as needed
Oil, 1 tsp
2 cloves garlic, crushed
Salt, to taste
1/2 tsp cumin powder
Lemon wedges

Equipment required
Pressure cooker
Blender

Method:

1. Place the red moong daal, tomato, carrot, zucchini, onion and sliced garlic in the pressure cooker.
2. Add water to 1 inch above the vegetables. Note: You can add more water if you like, but adding this level will make it easier to blend.
3. Close cooker and heat to one whistle and turn off flame.
4. Once the steam has released on its own, open the cooker.
5. Transfer the contents to the blender (as per blender’s capacity) and process in blender. Note: Do not over process or the soup will be too runny.
6. Once processed, run the blended mixture through a fine sieve into a vessel to ensure that no pieces of vegetable are left.
7. Once all the vegetables have been processed in the blender and transfered to the vessel, place the vessel on low flame and allow to cook.
8. In a separate vessel, heat the oil and fry the crushed garlic for a few seconds.
9. Add the salt, cumin powder and fried garlic to the cooking soup. Add water, if needed, to achieve desired consistency.
10. Once desired consistency is achieved, turn off flame.
11. Serve hot, with lemon wedges.