Ingredients:
3/4 cup malka masoor /red lentils
3 1/2 cups water
1 bay leaf (tear)
Ingredients for tempering:
2 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves minced
ginger (about the size of one garlic clove)
1 blanched tomato, chopped
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp cumin seeds
1 tbsp chopped cilantro
1/2 lemon
To serve:
rice or chapatti or dinner rolls
salad
yogurt or sour cream
The above ingredients give a satisfying hot flavour for red lentil soup.
If you are preparing to eat this with rice, you definitely need to spice up with 1 tsp garam masala and little more red chilly powder. Or you can serve with pickle on side.
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Preparation:
Get your ingredients ready for tempering before you start cooking. Rinse red lentils and place in a medium sauce pan. Add 3 cups of water. Bring it to boil. Reduce heat, partially cover and simmer for 10-15 minutes or until lentils are soft. Skim off any scum that comes on top.
Make sure you do not over cook the lentils. They get mushy in seconds. Remove from flame when they reach this far. This is exactly after 12 minutes.
While the lentils are cooking, heat oil in a small pan. Add cumin when the oil gets hot. After the crackling of cumin, add chopped onion. Cook until translucent. Add minced ginger and garlic. Cook while stirring, making sure that it does not burn. Add turmeric, red chilly powder, salt and tomatoes. Cook this masala with little water and pressing the tomatoes with the back of the ladle. Salt will also help softening the tomatoes. Remove bay leaves Add the cooked onion tomato masala to the lentils.
Gently mix it in the lentil. If the consistency of the lentil look too thick then bring remaining 1/2 cup of water to boil in the same pan which was used for tempering. Add it to the lentil. Check for seasoning. Squeeze juice of 1/2 lemon. Pour the red lentils in a serving bowl. Garnish with chopped cilantro. Serve alongside basmati rice or chapatti.
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