Masoor dahl soup (lentil soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Turmeric |
| 5 | eaches | Garlic cloves, chopped |
| 10 | eaches | Peppercorns, black |
| 1 | each | Onian, small and chopped |
| ¾ | cup | Lentils |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Lemon juice |
Directions
Boil 2½ cups water in a saucepan. Add turmeric, garlic, peppercorns, onion, lentils and 1 ts salt. Bring to a boil again.
Turn heat to medium-low and simmer until lentils are cooked and most of the water had dried up (about 20 mins).
Mash or grind lentils completely using a little water if necessary.
Return lentils to saucepan. Pour in 6 cups water and bring to a boil.
Turn heat on to medium-low and simmer 10 to 15 mins.
Add lemon juce and salt to taste.
This soup can be eaten as is or with boiled rice.