Indian Lentil Soup - from Debjani
Indian Lentil Soup with lime and peppercorns
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- salt to taste
- 1 each tomato chopped
- 1 teaspoon cumin seeds
- 2 sticks celery diced
- 2-3 each green caramom pods
- few each black peppercorns
- 1 each carrot diced
- 1 cup lentils 50% red lentils, 25% yellow chana daal, or yellow moong daal, 25% green mung bean
- 2 tbsp cilantro stems and leaves minced
- 1 pinch tumeric
- 4 cups water generally i see a ratio of 1 cup lentils to 6 cups water but debjani uses less
- Carbohydrate 24.7834834892818 g
- Cholesterol 0 mg
- Fat 0.564641926930967 g
- Fiber 12.176529174832 g
- Protein 10.0622399998793 g
- Saturated Fat 0.0813744791550294 g
- Serving Size 1 1 Serving (241g)
- Sodium 609.215000004206 mg
- Sugar 12.6069543144497 g
- Trans Fat 0.108884583309902 g
- Calories 143 calories
Add 1 teaspoon cumin seeds, couple of green cardamom pods (open) and few black peppercorns to hot oil and let splatter Then fry 1 large onion, couple of garlic cloves, 2 inches of ginger Add cubes of one tomato, one carrot and one/two celery diced; mix Add 50%: red lentil,25% yellow chana daal/ Yellow Moong Daal, 25% green mung bean Add good amount of cilantro (stem and leaves, minced) Mix, add pinch of turmeric, salt to taste Add water and pressure cook/ slow cook Serve with fresh tomato, cilantro, lemon salsa
