Lentil Soup
Long back during one of our unplanned road trips, we had visited The Bungalow on the Beach at Tranquebar and ate their buffet lunch. They had served a lentil soup along with assorted breads and rolls. Since then this lentil soup has been a favourite in my home. I love the bite the finely chopped onions and garlic sauteed in butter during each spoonful of the soup. Try it out at home and please do not forget to share your feedback with me. It can be easily made with any left over dal. Tastes lovely with home made breads. The other day, my family enjoyed it with whole wheat Focaccia.
Ingredients:
- Lentils cooked 1/2 cup
- Onion 1 small
- Chilli flakes as required
- Salt to taste
- Turmeric powder a pinch
- Coriander leaves 1 sprig
- Garlic 2 cloves
- Butter 2 tsp
- Milk 1 cup
Method:
- Cook the lentils with turmeric powder and salt till it is fully cooked and mushy.
- Finely chop the onion and garlic and keep aside.
- In a heavy bottom sauce pan, heat the butter and saute the onion and garlic till it is translucent. Add the chilli flakes and mix.
- Add the cooked dal and mix well. Pour the milk and bring to a boil. Adjust the thickness of the soup with hot water or more milk.
- Garnish with finely chopped coriander leaves and serve piping hot with any bread of your choice.
Notes:
- You can use tuvar dal, moong dal or masoor dal. I had made it with moong dal.
