Masoor dal (red lentils) with vegetables is a filling and hearty soup for warm cold days. It is a vegan and a filling meal.
Course Soup
Cuisine Indian Cuisine
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 3
Calories 76kcal
Author usha
Ingredients
⅛cupMasoor DalRed Lentils
1small Tomato
1cube Chicken flavor Bouilloncan use any flavor
4-5small White Mushrooms diced or approx. ¾ cup diced mushrooms
½Carrot cut into desired size or ⅙ cup cut carrotslittle less than ¼ cup
5String Beans cut into small pieces or ⅙ cup cut carrotslittle less than ¼ cup
¾chopped Spinachloosely packed
¾teaspoonBlack Pepper Powder
1small Onion diced
1-2teaspoonOil
1teaspoonGinger Garlic paste
pinchof Turmeric
3– 4 cups wateri used 3 cups
Instructions
Wash and cook masoor dal in 1 ½ – 2 cups of water. This should take about 15 – 20 minutes. I didn’t check the time when I cooked it. This dal cooks very fast, unlike toor dal.
Add tomatoes and water and bring it to a boil. This should take about 5 minutes.
Add cube of stock bouillon and continue to boil it for another couple of minutes. If you don’t have bouillon, you can use stock cube or skip it all together. Or instead of water, substitute it with stock.
Add diced mushrooms and continue to boil it for about 5 minutes.
Add carrots and beans and cook for another 2 minutes.
Add spinach and continue cooking.
Meantime heat a small pan with oil and onions, ginger garlic paste and pinch of turmeric.
Add this tempering to the soup.
Boil it for couple of minute and turn of the heat. Can add cilantro to it . I forgot to do so today.
I don’t like over cooked, mushy vegetables. If you feel the vegetables are raw, boil the soup for few more minutes.