Whole Lentil and Mint Soup

Whole Lentil and Mint Soup – A Healthy & Comforting Broth

30 April 2011 16 Comments

A bowl of soup could be a perfect meal when one is looking out for something light to eat which is comforting and filling as well. Though steamy soups remind that of chill winter nights, this healthy broth could be a refreshing delight during summer as well when served cold. This whole lentil soup is one such recipe which comes handy in all weather. The Whole lentil and Mint soup with cherry tomato Foccasia bread is a great combo for a scrumptious dinner.

Lentils soaked, spices and veggies diced.

Ingredients;

1/2 cup of whole lentil
1 onion
1 tomato
1 carrot
3 cloves of Garlic
1/2″ Ginger
Small Bay leaf
A few Mint/Basil leaves
Salt as desired
Black pepper as desired
1 tsp. of Butter/oil
4 cups of water

Boiled lentils and veggie.

Method: Wash the whole lentils (Massor dal with skin) and soak it in 1 cup of water for about a hour. Peel and dice the onion, garlic, ginger and carrot. Cut tomato in small pieces.

Take a large vessel and add the soaked lentil, diced carrots, onion, tomato, ginger and the bay leaf. Leave a few pieces of carrots and onion for the final garnish. Boil for about 30 minutes till the lentils are soft to touch. Cook the same in a pressure cooker to reduce the cooking time, 3-4 whistles are enough for the lentils to get cooked.

Cool the boiled lentils and blend it in a hand blender or grinder with 3-4 mint/basil leaves to a fine paste. You can use this as the soup and garnish it or filter the same as I did for my kids, since they don’t like the floating particles in their soup.

Heat butter in a wok and add the finely diced carrots, garlic and onion. Fry for a minute and add the filtered lentil and veggie broth in it. Add remaining water and boil it till froth starts coming over it. Take off from the flame and add salt and pepper according to your taste.

A comforting bowl of lentil soup!

Serve the hot and refreshing soup with a dollop of fresh cream, bread croutons and a few mint/ basil leaves on top. Enjoy this healthy fiber and iron rich soup with your favorite home baked Focaccia bread.

Notes;

Add a small cucumber while grinding the boiled lentil mix and chill the soup before serving. A refreshing and healthy treat for summer.
Avoid garlic if you dislike it.
Dice carrots and shred spring onion very finely, fry it along with the seasoning and garnish the soup.
Use the same recipe with de husked lentil (dhuli masoor) and make a delightful soup with orange hue.

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16 Comments »

Lata Raja said:

Awesome Sanjeeta. The soup is wholesome by itself!

# 30 April 2011 at 11:00 am

Nishi said:

The soup looks super comforting and yummy 🙂 This soup with the Focaccia makes an ideal combo meal 🙂

# 30 April 2011 at 12:34 pm

Nithya said:

Super healthy soup 🙂

# 30 April 2011 at 6:05 pm

Yuri said:

I must try this recipe soon! I have all the ingredients at hand [well maybe not the same type of lentils] and its nice to have different ways to serve them. Today I made french lentils with green beans, zuchini, parsley and garlic. Thank you for sharing this recipe with us, Sanjeeta 🙂

# 30 April 2011 at 7:12 pm