New Update
| Main ingredients | Tomtoes, Split red lentils (masoor dal), Extra virgin olive oil, Bay leaf, Black peppercorns, Garlic, White onions, Celery, Fresh coriander stems, Vegetable stock, Butter, Pumpkin seeds |
| Cuisine | Fusion |
| Course | Soup |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 large tomatoes, roughly chopped
- ½ cup soaked and drained split red lentils (masoor dal)
- 2 teaspoons extra virgin olive oil + to drizzle
- 1 bay leaf
- 5-6 black peppercorns
- 2 teaspoons chopped garlic
- 2 medium white onions, sliced
- 1 teaspoon chopped celery
- 6-8 fresh coriander stems
- Salt to taste
- 3 cups vegetable stock
- 2 teaspoons butter
- Toasted pumpkin seeds to sprinkle
- Crushed black peppercorns to sprinkle
Method
- Heat olive oil in a deep pan, add bay leaf, black peppercorns and garlic, mix and sauté for 30 seconds.
- Add onions, celery and coriander stems, mix and sauté till onions turn translucent.
- Add tomatoes and mix well. Add red lentils and salt and mix well.
- Add vegetable stock and mix well, cover and cook on medium heat for 10-15 minutes.
- Discard the bay leaf, switch off the heat and grind to fine puree with a hand blender.
- Add butter and mix well.
- Transfer into a serving bowl, drizzle some extra virgin olive oil, sprinkle toasted pumpkin seeds and crushed black peppercorns and serve hot.
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