Alhamdulillah, I am still being able to post regularly thanks to my drafts, but of late, I feel I am loosing the mojo of writing. Somewhere, I am stuck. Before it was like I had enough to topics to write on, but now my mind doesn’t seem to work much. And somehow, I feel it is better for it to be the way it is now, rather than to think too much about everything and anything! Hehe… Most probably, even though I may keep posting, you may see my rantings may come down, but I suppose it is a passing stage. Whenever I get the hit to write on, I will definitely keep taping in but since I am not in a mood for it, better I go for short intros rather than bore my lovely readers with unnecessary ramblings… 🙂
Soups are definitely becoming my favorite food these days. At least twice a week, I make sure I make some soup and have almost half of it! Hehe… Especially with the temperatures going down and also with the viral infections that seems to be affecting and all, having something warm is becoming very imperative. Lentil is my go-to food, which I would have cooked everyday, had I not had the bunch at home who frown at the site of them. 🙁 Thankfully, in the form of soup, I have company in HD and B, but the kids are a very difficult bunch to please. I always end up with quick meals for them or ordering a takeaway if I am too tired to cook up something more. These green lentils are so flavorful when they are in a soup and there is already one recipe with them that I have shared before. I have been seeing them in salad recipes, so that is definitely my try very soon. Till then, off to the recipe of this delicious and comforting lentil soup…
Curried Lentil Soup
- 3/4 cup green lentil
- 1 tsp ghee
- 4 cloves garlic pounded
- 1 onion sliced
- 1 carrot chopped
- 1 heaped tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1 liter water
- 2 bullion cubes I used Knorr Herb Olive Oil
- 1 cup thin coconut milk
- Salt and pepper for taste
- Coriander leaves for garnish
- Soak the lentils for 30 minutes. Drain and set aside.
- Heat ghee in a pressure cooker. Fry the garlic till the raw smell is gone.
- Add the onion and carrot and saute till the onion is soft.
- Add in the masala powders and saute till the raw smell is gone.
- Add the drained lentils and mix well. Add the water and bullion cubes. Close the lid of the cooker and cook on high flame for three whistles.
- Switch off and allow pressure to go by itself.
- Open the lid, add the coconut milk. Simmer on low flame for 10 minutes.
- Generously sprinkle in black pepper and adjust the salt. Serve hot garnished coriander leaves.