It was weekend and I woke up a bit late and opened my patio door. I could see the my favorite tree starting to loose the rich and dark luscious green and I could feel chillness in the air and a foggy and misty morning it was.All these reminded me 'Summer is gone' and Fall is here.Whether I like or not is a different story.
As the temperature fluctuates, Fall starts and everyone in my family starting to Fall sick. These are the days when light , healthy food is needed to regain the most needed energy to boost the immunity levels. A big pot of warm soup can do that job pretty well, what do you think?
I've used up some lentils, vegetables and most importantly lots of pepper and cumin to do rescue here. Grab a big pot of hot and spicy soup , snuggle and watch something in TV to cheer up is what I told my Boy. Now you can do the same too.
There is no hard and fast rule here. Just find some healthy veggies and try not to change the natural color of the soup. For me , carrots , tomato and pumpkin were just right enough to get that natural color.
Ingredients
Red Lentils/ Masoor Dal .......................... 1 cup
Red onion ................................................ 1/2 cup , chopped
Plum Tomato ............................................1 big
Carrot ........................................................2 , big or roughly 1 cup chopped
Pumkin.....................................................1/2 cup , peeled and cube
Garlic.................................................... 3 cloves
Cumin Powder ......................................... 1/2 tsp
Coriander Powder .................................... 1 tsp
Kashmiri red chilli powder/ Paprika......... 1/2 tsp
Pepper Powder ......................................... to taste
Salt ........................................................ to taste
Madras Curry Powder ............................ 1/4 tsp
Water ..................................................... 8 cups
Oil .......................................................... 1 tsp
Extra virgin Olive oil............................. couple dashes, to garnish
Fresh cilantro ....................................... few sprigs , to garnish
Method
Heat oil in a heavy bottom pan , choose a pan with lid or use a pressure cooker.
Once the oil is hot add crushed garlic and onions and saute until the onion is translucent.
Add in the vegetables and mix gently.
Wash and add the lentils along with 6 cups of water , salt, cumin, coriander , chili/paprika and lots of freshly cracked pepper.
Cover and cook until the lentil is completely cooked to a mashed consistency.
I used a pressure cooker and cooked to two whistles.
Open the cooker/ pot and blend the vegetables and lentils to a desired consistency using an immersion blender.
Add 2 cups of water and curry powder and cook in simmer for 10 minutes.
Garnish with chilli flakes, couple dashes of olive oil and cilantro.
Serve it right from the stove.
As the temperature fluctuates, Fall starts and everyone in my family starting to Fall sick. These are the days when light , healthy food is needed to regain the most needed energy to boost the immunity levels. A big pot of warm soup can do that job pretty well, what do you think?
I've used up some lentils, vegetables and most importantly lots of pepper and cumin to do rescue here. Grab a big pot of hot and spicy soup , snuggle and watch something in TV to cheer up is what I told my Boy. Now you can do the same too.
There is no hard and fast rule here. Just find some healthy veggies and try not to change the natural color of the soup. For me , carrots , tomato and pumpkin were just right enough to get that natural color.
Ingredients
Red Lentils/ Masoor Dal .......................... 1 cup
Red onion ................................................ 1/2 cup , chopped
Plum Tomato ............................................1 big
Carrot ........................................................2 , big or roughly 1 cup chopped
Pumkin.....................................................1/2 cup , peeled and cube
Garlic.................................................... 3 cloves
Cumin Powder ......................................... 1/2 tsp
Coriander Powder .................................... 1 tsp
Kashmiri red chilli powder/ Paprika......... 1/2 tsp
Pepper Powder ......................................... to taste
Salt ........................................................ to taste
Madras Curry Powder ............................ 1/4 tsp
Water ..................................................... 8 cups
Oil .......................................................... 1 tsp
Extra virgin Olive oil............................. couple dashes, to garnish
Fresh cilantro ....................................... few sprigs , to garnish
Method
Heat oil in a heavy bottom pan , choose a pan with lid or use a pressure cooker.
Once the oil is hot add crushed garlic and onions and saute until the onion is translucent.
Add in the vegetables and mix gently.
Wash and add the lentils along with 6 cups of water , salt, cumin, coriander , chili/paprika and lots of freshly cracked pepper.
Cover and cook until the lentil is completely cooked to a mashed consistency.
I used a pressure cooker and cooked to two whistles.
Open the cooker/ pot and blend the vegetables and lentils to a desired consistency using an immersion blender.
Add 2 cups of water and curry powder and cook in simmer for 10 minutes.
Garnish with chilli flakes, couple dashes of olive oil and cilantro.
Serve it right from the stove.
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