A mildly spiced Lentil Soup which will please your palate and warm the cockles of your heart instantly.
Its been said that when life gives you lemons you make lemonade. But what happens when life gives you lentils?? In my case I will definitely make nothing else but samosas. This time however there was a problem because I caught a bad cold and a cough. At times like these all you need is a piping hot liquid to clear out your throat. So out went my plan of lentil samosas and in came this delectable delicious “LENTIL SOUP”.
My colleagues and I have finally moved into our new work space. Things haven’t settled down entirely for us but we are getting there bit by bit. I have been wanting to cook samosas for my coworkers for quiet a while now but something or the other kept getting in the way. I figured moving into our permanent space was going to be as good an occasion I was going to get. So I had made up my mind to not let anything get in the way of making samosas.
Unfortunately for me my plans were ruined again by the unpredictable Birmingham weather. One day the temperature was in the upper 70s and the next day it was the mid 50s. I stayed out a little late at night without a jacket and the next thing I know I was sneezing and coughing (SIGHS!!!). I do not drink tea or coffee. So in situations like these a hot, steaming bowl of soup has been my best option. My carefully thought out lentil filling for a samosa became a Lentil Soup instead!!!!
Heat oil in a saucepan on medium heat. Add asafoetida and saute for 30 seconds. Add the chopped onion and saute for 3-4 minutes until transluscent. Then add the carrots and saute for 3-4 additional minutes. Mix in the ginger-garlic-green chili paste as well as tomatoes and cook till the tomatoes are soft. Add the soaked split chickpeas and 4 cups of water and get the mixture to a boil. Finally sprinkle the remaining dry masala powders and cook for about 35 minutes OR until the lentils are fully cooked. Season with salt. Garnish with cilantro. Serve hot.
I do not like chunky soups so I kept this one as it is. But for those who like thick, chunky soups y’all can use a blender and mash the lentils.
I must say this soup worked like a charm because it made me feel better instantly. Now the problem is I am going to have to go to work empty handed (no samosas). Hopefully they let me in the lab.. (LAUGHS!!!)
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- 1 cup Split Chickpeas (soaked for minimum of 2 hours)
- 1 medium Onion (chopped)
- 1 large Tomato (diced into small pieces)
- 1 Carrot (diced into small pieces)
- 2 tsp Ginger-garlic-green chili paste
- ¾ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- ¾ tsp Asafoetida (optional)
- 1 ½ tsp Garam Masala
- 4 cups Water
- Cilantro to garnish
- Salt to taste
- Heat oil in a saucepan on medium heat. Add asafoetida and saute for 30 seconds.
- Add the chopped onion and stir for 3-4 minutes until transluscent. Then add the carrots and cook for 3-4 additional minutes.
- Mix in the ginger-garlic-green chili paste as well as tomatoes and cook till the tomatoes are soft.
- Add the soaked chickpeas and 4 cups of water and get the mixture to a boil.
- Finally sprinkle the remaining dry masala powders and cook for about 35 minutes OR until the lentils are fully cooked.
- Season with salt. Garnish with cilantro.
- Serve hot.