Lemon lentil soup by Dolly on Apr 26, 2011
Warm yellow color, tangy taste, nice aroma, hm... whenever, I think of lemon, I will go into my own lemony world.
I found this recipe in Oprah.com. Tried this lemon lentil soup with a little twist and it tasted perfect.
- Cook time:
- Prep time:
- Serves: 6 people
- 2 cup -- cooked lentil***
- 1 cup -- mixed vegetables chopped
- 2 tbsp -- Tomato puree
- 1 no -- Onion, medium size chopped
- 2 tbsp -- Olive oil
- 2 clove -- Garlic
- lemon juice from half a lemon
- Fresh cilantro
- Salt and pepper to taste
- *** In the original recipe Oprah have used red lentil, I used the left over dal I had in the fridge, Combination of toor dal and the moong dal
Take a sauce pan with the olive oil and turn the heat to medium.
Add onions, garlic and saute them in the oil for few minutes, Add the vegetables and cook until the vegetables become tender.
You can use any vegetables, I used carrots, beans and squash
Once the vegetables become soft, now its time to add our cooked lentil, tomato puree. Add them to the vegetables and cook for 3-5 minutes. Let the mixture to cool a little.
Transfer the whole mixture to the blender and pulse the mixture for few times. We neither want the vegetables to grind fully or big chunks.
Pour the grind mixture in the pan again and add 3-4 cups of water depending upon the consistency.
Turn the heat to medium and add pepper,salt and lemon juice. And cook for 3 minutes, just to bring the flavour to the soup.
Finally add the chopped cilantro for color and taste.
Serve this soup with little cheese on top and along with the Garlic bread.
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