Ingredients
for 3-4 portions
250 gr red lentils
for 3-4 portions
250 gr red lentils
3 tbs vegetable oil
2 medium sized red onions, finelly chopped.
3/4 tsp ginger paste
½ tsp garlic paste
2 fresh green chili, coarsly chopped
1½ tbs sabzi masala, see tip
salt after taste
1 tbs tomato paste.
2 medium sized red onions, finelly chopped.
3/4 tsp ginger paste
½ tsp garlic paste
2 fresh green chili, coarsly chopped
1½ tbs sabzi masala, see tip
salt after taste
1 tbs tomato paste.
Tip: Or you can use 1 tsp red chili powder, 1/4 tsp turmeric, ½ tsp coriander seed powder , 1 tsp cumin powder, ½ tsp garammasala
Wash and clean the lentils and soak them in water for 20 minuts. Drian the water from the lentils, just before useing them.
Heat the oil in a deep pot, fry the chopped onions until golden. Add chopped chili, ginger and garlic puree and fry for 1-2 minuts more. Add the spice mixture and salt and fry for some more minuts before adding the lentils. And fry for some more minuts
Add 2,2 liter varm (kogt) water, mix tomat puree in. Bring to boil until the lentils are soft and mushy. Decrease the heat and let the soup simmer on low heat until it has reduced to half. I blended the soup and boiled it a bit more.
Enjoy the soup hot topped with yogurt and coriander. Happy autumn foodies.
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