Indian Lentil Soup

نديم الشيبانيChef

Ingredients

• 1 cup yellow lentils
  1 cup
• 1 cup brown lentils
  1 cup
• 1 onion, finely chopped
  1 onion
• 1 onion, sliced
  1 onion
• 1 clove garlic, minced
  1 clove
• 1 red bell pepper, diced
  1 bell pepper
• 1 green bell pepper, diced
  1 bell pepper
• 2 tablespoons fresh coriander
  2 tablespoons
• 8 cups water
  8 cup
• 1 tablespoon ghee
  1 tablespoon
• Cumin
  0
• Dried Coriander
  0
• Turmeric
  0
• Lemon juice to taste
  0

Steps

1. 1

   Wash the lentils well and let them drain in the strainer.

   Required Tools:

   Strainer

   5 min
2. 2

   In a pot over heat, add the lentils and water and let it cook until done.

   Required Tools:

   Pot

   30 min
3. 3

   In a frying pan, heat the ghee, add the cumin and dried coriander, and stir well. Then add the finely chopped onion and garlic, and stir for one minute.

   Required Tools:

   Frying Pan

   1 min
4. 4

   Add the green and red bell peppers, spices, turmeric, salt, and a tablespoon of fresh coriander, and stir until combined for two minutes, then remove from heat.

   2 min
5. 5

   After the lentils are cooked, pour the mixture over the lentils and stir for two minutes, then remove from heat.

   2 min
6. 6

   Fry the sliced onion in oil until it turns brown, then add part of it to the soup and reserve the rest for serving.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Cuminper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Dried Corianderper 100g

Energy298 kcal

Protein12.4 g

Total Fat15.6 g

Carbohydrate55 g

Dietary Fiber41.9 g

Total Sugars0.6 g

Turmericper 100g

Energy354 kcal

Protein7.83 g

Total Fat9.88 g

Carbohydrate64.93 g

Dietary Fiber22.7 g

Total Sugars3.2 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags