Adding potato to any recipe makes it yummy, and adding lentils makes it hearty and healthy! Altogether combined makes it a hearty, healthy, yummy soul food. This soup will fill you up, and yet, will make you feel lighter and good.Try out this super comforting, vegan gluten-free, healthy soup recipe today!
Cuisine: Indian, World
Author: Eat More Art
1 1/2cupLentils (I used split bengal gram - chana dal. You can use any)
Heat oil. Add chopped garlic. Salute for a minute. Add peeled & cubed potatoes, as well as peeled & cubed carrots. Saute for 2-3 minutes.
Add washed lentils. Salute for a minute. Add about a liter of water.
Heat 1 cup of water, add the vegetable bullion in that. Dissolve. Add to the soup. If using vegetable stock, skip the bullion part and add the stock to the soup. Add salt, turmeric powder (optional)
Let it come to a boil. Then reduce the heat and put it to simmer. Simmer for about half an hour, checking if the lentils are cooked. If not, simmer for a bit longer, until the lentils are cooked. Turn off heat.
Puree the mixture in a blender until smooth. Return it to the soup container. At this point, you can add the remaining water. I generally use the water to clean off the blender as well, so that we do not waste any soup and later it’s easy to clean the blender jar.
Add 1 cup of milk. Add freshly ground black pepper to taste. Let it simmer for another 15-20 minutes. Add lemon juice. The consistency of the soup should be quite thick. And once it cools down, it does become thicker due to the lentils in it.
Serve piping hot. Dress it with roasted pine nuts (or any nuts), oregano, and freshly ground black pepper.