Soup is the perfect light lunch, especially for those upcoming winter days. Usually, making soups require broths, either chicken, beef, or vegetarian. These broths are full of preservatives and sodium, which is why I used to never make soup.
Now, I use something different to thicken up my soup without any preservatives: lentils. That’s right. Lentils. I use masoor dal, which is pink in color and can be bought from a local Indian grocery store or online at Amazon or Jet. Dal is high in protein and is used in many dishes, so buying a bag in bulk could be cost-efficient. I often make dal with rice or as a separate soup. Recipes to follow!
As for the tomatoes, I grow my own in the summer and freeze them to use for the rest of the year. In this recipe, I use frozen tomatoes, but you can use fresh ones as well.
I also use a pressure cooker to save time, but you can make it in a covered pot. Note that the cooking time will be more when using the pot as compared to the pressure cooker.
Let me know how your soup comes out!
- 2 pounds of tomatoes, fresh or frozen
- 1 1/2 cups of masoor dal
- 2 cups water
- 1 tbsp salt
- 1 tsp sugar
- In a pressure cooker, put the frozen tomatoes or wash fresh tomatoes before putting them in the pot or the cooker.
- Rinse & drain the dal and add it to the tomatoes.
- Add water and salt to tomatoes.
- Put the tomatoes on high heat. If you are using the pressure cooker, turn off after the first whistle. If you are using the pot, then after the first boil, slow down the heat and let it simmer for 10-15 minutes.
- After letting the tomatoes cool, put the mixture in a blender and blend until smooth.
- Strain the mixture to remove any chunks. If you can, blend whatever is left until smooth. Add the sugar and mix.
- When serving, garnish with butter, salt, and pepper to taste.
Serves: 6-8 people