LENTIL TOMATO SOUP

For me winters are all about simple, warm, hearty preparations and homemade, corn-starch free soups are just one of them. So, today I would like to share my recipe for a thick, lentil-tomato soup that is delicious and filling.

​Here is a look at this recipe:

INGREDIENTS:

• Tur/Arahar Dal (Pigeon Pea)  - 100 gm
• Tomato (medium sized) - 1 nos. (approx 50 gm)
• Herb-garlic butter (Amul or any other brand) - 20 gm
• Garlic cloves (large sized) - 2 nos.
• Thick Cream - 1 tablespoon
• White Pepper Powder - 1 teaspoon
• Nutmeg Powder - ¼ teaspoon
• Water - 1000 ml
• Salt to taste
• Finely chopped green coriander & paprika powder for garnishing

(PS: The above ingredients will make sufficient soup for 2 people)

METHOD:

1. Cook the dal along with 500 ml water in a pressure cooker for about 20 minutes without the whistle.
2. Pull off the stove and allow the steam to release on its own from the cooker. Only once all steam has released open the cooker lid.
3. Now, blend the dal along with the water that was used to cook it till you arrive at a smooth puree.
4. Keep this puree aside.
5. Now, peel the tomato and along with whole cloves of garlic dunk it in a cooking pot having 500 ml of boiling water.
6. Cook for 10 minutes or until both soften up.
7. Remove the tomato and garlic from the boiling water but do NOT throw this water away.
8. Now, peel the garlic cloves and puree these with the tomato to a thick puree. Keep aside.
9. In a bowl beat the cream until it is a smooth liquid and there are no lumps. Keep aside.
10. Now, place a cooking pot or a deep dish vessel preferably a non-stick one on medium flame. 
11. Once it is hot add the butter to it.
12. Once the butter melts add the tomato-garlic puree and fry for a minute.
13. Now, add the white pepper powder and cook for 30 seconds.
14. Now, pour in the dal puree stirring continuously ensuring no lumps are formed. 
15. At this stage add the water you had boiled the tomato in and mix well. 
16. Keep stirring continuously until the mixture begins to simmer. (If you find the mixture thickening up and you want a thinner soup, then add water basis the thickness you desire for your soup)
17. Now add the cream and mix well.
18. Now, add the nutmeg powder and cook for a minute.
19. Pull off the stove and serve garnished with finely chopped green coriander & a sprinkling of paprika powder.

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(PS: I have served the soup in a bread bowl which can be later chewed upon once you devour the soup. However, you can serve it in a regular bowl and have a serving of melba toast or crisped, buttered baguette slices to go along with it so that it is a filling meal)

So, do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING...