Lentil Soup

I got this recipe from a friend.  It is very easy to make and is very filling.  The changes I made was to increase the garlic and baby carrots.  Also, I use water.  I never have 6 cups of chicken broth lying around.  This soup is made in a pressure cooker but you could just as easily make it in a pot.  Serve with chilli oil (recipe follows) and slices of toasted baguette.  Now you can buy frozen loaves at the grocery store and just reheat in the oven for fresh bread.

Lentil Soup
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1 1/2 cup masoor daal (red split lentis), washed
2 tbsp oil
1 medium onion, sliced
3 cloves garlic, minced
1 tsp ground cumin
6 cups chicken broth or water
5 baby carrots
1 potato, peeled and diced
1/2 tsp red chilli flakes
salt and pepper to taste

1 baguette, sliced and toasted

Heat oil.  Fry onion until light golden.  Add garlic and cumin powder and fry about 1-2 minutes.  Add daal and fry for a few minutes.  Add broth/water, carrots and potato.  Cook in pressure cooker for 5 minutes.  Puree with immersion blender.  Add red chilli flakes, salt and lots of freshly ground black pepper.

Chilli Oil
2 tsp red chilli flakes
2 tsp oil

Heat oil and red chilli flakes in pan until the oil just starts to change colour.  Pour into a small bowl.

Serve soup in bowls with a little chilli oil and slices of toasted baguette.

1 comment:

  1. I made this dish and it turned out sooooo good!
    I love the texture the potatoes and carrots give the soup! The chili oil gave it a good dose of heat too!


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