Serve this soup over rice for a comforting dinner or pour it into a mug for a warming snack anytime.
By Preethi Vemu
Spicy Lemon Lentil Soup
- Total Time: 40 mins
Description
Serve this soup over rice for a comforting dinner or pour it into a mug for a warming snack anytime.
Ingredients
- Toor Dal (yellow lentils) – 1/4 C
- Coconut milk – 1/4 C
- Green Chillies – 2 , slit in halves
- Turmeric – a pinch
- Salt – To taste
- Water – 2 C
- Lemon juice – 1/4 C
For the tempering
- Ghee – 1 Tsp
- Mustard seeds – 1/2 Tsp
- Cumin seeds – 1/2 Tsp
- Asafoetida – a pinch, optional
- Coriander leaves – a handful, for garnish
Instructions
- In a pressure cooker, boil the lentils till they are cooked.
- Mash the cooked lentils for a better body for the soup.
- Once done, pour the cooked lentils in a cooking pan, add the water and turmeric and bring to a boil.
- Add the coconut milk, the cut chillies and the salt and boil this for another couple of min on medium flame. Keep aside.
- Prepare the tempering by heating the ghee in another cooking dish and adding the mustard, cumin and asafoetida.
- Pour the tempering on the cooked soup, and top this with the lemon juice. Garnish with chopped coriander leaves.
- Serve hot.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Soup
