Sunday, December 7, 2008

Today convenient cubes and envelopes with ready to use Chicken, Beef and Vegetable are available, even ready to use canned broth is available so the homemade stock is made easy; just combine with hot water and use. All soup garnishes must be done just before sending it to the table: like croutons garnished early will become soggy,so also shredded cheese will become stringy. Now try this colourful appetising soup of mine with good Indian flavour....................

LENTIL VEGETABLE SOUP

YOU NEED

Lentil 1 cup

Carrot 1 cup (cut in juliennes)

Chilly powder 1/2 tsp

Butter 2 tbsp

Onion 2 tbsp (chopped fine)

Tomato 2 tbsp (cut in juliennes)

Ginger & Garlic 1 tbsp(crushed)

Salt to taste

Bay leaf 2 nos

Cinnamon 2 pieces

Coriander and Shredded cheese 2 tbsp for garnish

DO IT

-Heat the butter in a deep pan over medium heat,add the onions once translucent add the cinnamon and bay leaf saute adding the ginger and garlic also the washed and drained lentils and the curry powder.

-Add 4 cups of water and let it boil for 20 minutes by this time the lentils would have cooked, if not simmer for 10 minutes at the same time mushing with the back of a spoon.

-Add the carrots and tomato simmer for 10 Min's.

-Remove the bay leaf and cinnamon stick and serve in 3 soup bowls garnished with coriander and grated cheese.

Is it not yummy serve with a combination of Garlic bread along

-Add 4 cups of water and let it boil for 20 minutes till the

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