Mixed Lentil Soup

Name: Mixed Lentil Soup
Total time: 2400 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1/2 cup split yellow moong dal (about 100 grams); 1/2 cup split red lentils (masoor dal) (about 100 grams); 2 tablespoons finely chopped carrot; 1 onion, finely chopped; Salt to taste; 1/2 teaspoon black pepper; 3 cups water (about 710 ml); 1 tablespoon ghee (clarified butter); Cilantro as needed, for garnish

Manjeet Kaur @cook_26254339

Mixing different types of lentils makes the soup even more nutritious.

Manjeet Kaur @cook_26254339

Mixing different types of lentils makes the soup even more nutritious.

Saved

Ingredients

40 minutes

Serves 2 servings

1/2 cupsplit yellow moong dal (about 100 grams)
1/2 cupsplit red lentils (masoor dal) (about 100 grams)
2 tablespoonsfinely chopped carrot
1onion, finely chopped
Salt to taste
1/2 teaspoonblack pepper
3 cupswater (about 710 ml)
1 tablespoonghee (clarified butter)
Cilantro as needed, for garnish

Saved

Steps

40 minutes

1

Rinse both types of lentils thoroughly.
2

In a pot, add water and the lentils. Cook over low heat. Add salt.
3

Once the lentils are cooked, turn off the heat and mash them.
4

Heat a pan. Add ghee, then sauté the onion and carrot until slightly soft.
5

Add the mashed lentils and cook on low heat for 2-3 minutes. Do not make the soup too thin; it tastes best when thick.
6

Serve the hot soup garnished with cilantro and black pepper.