Quick Lentil and Vegetable Soup | How to make | Ybl

Quick Lentil and Vegetable Soup

Our bodies need a constant supply of repair and growth of our organs and muscles.Split red lentils are one of the most inexpensive sources of protein, with a boost of dietary fiber.

This spiced soup can be stored in the fridge for up to 3 days.


200g split red lentils (masoor dal)

1 tbspunsated butter or olive oil

1 onion, chopped

200g caulifiowerfiorets

1 green chilli, chopped

½ tsp ground cumin

½ tsp turmeric

Pinch of asafetida

¼ tsp salt (optional)

1 tsp peeled and  grated fresh root root ginger

Quick Lentil and Vegetable Soup

1 Bring500ml of water to the boli in a large saucepan on a high heat. Add the lentils and bring back to the boil. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, for 20- 30 minutes until the mixture becomes mushy. Top up with boiling water if necessary.

2  Put the butter or oil in a frying pan on a medium heat.  Add the onion and fry until soft.

3  Add the caulifiower and stir-fry for 2-3 minutes. Add the chilli and fry for a minute, then mix in the cumin, turmeric, asafetida and salt, if using, and fry, stirring constantly, for 30 seconds.

Stir the spiced cauliflower mixture into the lentils,then cook for a further 2 minutes.

  Add the ginger and stir through. Puree the mixture using a hand-held blender.serve hot.

Quick Lentil and Vegetable Soup

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