Soups
·
Vegan

Simple Lentil Soup

Recipe from Cooking with Indian Spices, taught by Akshata Nayak

Comforting and delicious, this simple lentil soup is the perfect dish for a cold day. This recipe is from one of our cooking classes, Cooking with Indian Spices, taught by Akshata Nayak who grew up in Southern India.

Prep Time

10 minutes

Cook Time

20 minutes

Yield

4 Servings

Ingredients

1 cup lentils, split yellow ((Moong Dal))
1 pepper, jalapeño (minced and seeded (add 2 if you wish))
  salt (to taste)
3 cups water
7 fenugreek seeds (fried)
1 teaspoon mustard seeds, black
1⁄2 teaspoon asafoetida
1 curry leaves (sprig)
1⁄2 teaspoon red chili flakes (dried)
1 teaspoon turmeric
1 teaspoon sugar, brown (dark)
1 tablespoon grapeseed oil
1⁄2 teaspoon paprika
3 tablespoons cilantro (chopped)

Instructions

Put all ingredients listed under “In Pressure Cooker” into the cooker.  Heat on medium to high heat and allow for it to reach maximum pressure and then wait for two whistles (or about 8-10 mins if you do not have one that whistles). Turn off the burner and allow to cool down on its own. Once the cooker has cooled completely and can be opened, mix the contents thoroughly, using a whisk to blend and mash lentils. Keep the cooker on low heat so contents stay warm. Taste and adjust salt as needed. Add more water if needed to thin it out, the lentils should be fairly liquidly. In a separate small sauté pan, heat oil. Add in order – fenugreek seeds, mustard seeds, asafetida, curry leaves and dried red chili flakes, pausing for 5 seconds between each spice so that they fry. Add turmeric and remove from heat. Mix the spices together and then add the sugar and paprika. Add this spice mixture to the pressure cooker and mix well to blend flavors. Garnish with cilantro.