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Spicy Dhal and Carrot Soup Recipe

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Spicy Dhal and Carrot Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Lentils, pink, raw | 0.50 cup
  • Vegetable broth | 5.00 cup
  • Carrots, raw | 1.50 cup strips or slices
  • Crushed tomatoes | 9.00 oz
  • Garlic, raw | 2.00 Tbsp
  • Olive oil | 2.00 tablespoon
  • Spices, cumin seed | 1.00 tsp powdered
  • dried coriander leaf | 1.00 tsp
  • Hot green chilli peppers, raw | 1.00 pepper
  • Spices, turmeric, ground | 0.50 tsp
  • Lemon juice, raw | 1.00 tbsp
  • Salt | 1.00 dash
  • Milk, nonfat, skim, with vitamin A and D | 1.25 cup
  • dried coriander leaf | 2.00 tbsp
  • Yogurt, plain, whole milk | 4.00 cup 8 fl oz
Nutrition Facts (Per Serving)

Calories per serving: 258.79 mg

Fat per serving: 10.69 g

Saturated fat per serving: 4.20 g

Protein per serving: 12.78 g

Sodium per serving: 961.99 mg

Cholesterol per serving: 22.25 g

Instructions

  1. Peel and chop onion, crush garlic cloves, chop green chillie and coriander. Set aside.
  2. Rinse the lentils through a sieve under cold running water. Drain and place in a large preheated wok with adding 31/4 cup of broth, onions, tomatoes, carrots and garlic. Bring everything to boil. Cover and let it simmer on low heat for 30 minutes.
  3. In a small pan, add and heat up oil and cumin, turmeric, coriander, chili; stir fry for just 1 minute. Then, remove from stove and add season to taste with lemon juice.
  4. Puree the soup with an immersion blender or in a processor. Return soup to the pan, add spice mixture and remaining stock, simmer for 10 minutes.
  5. Stir in the milk , adjust seasoning. Again add in the chopped coriander and lightly heat up. With a swirl of yogurt serve to everyone.

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