Like other parts of the world winter is crawling in Pakistan as well. Weather is kind of moderate, afternoons are quite hot whereas evening and night time is a bit colder. Normally in these days everyone likes to have something warm for evening tea time and dinner.
Yesterday, I was searching for some soup recipes and I came across this food blog with lots of delicious and easy soup recipes. There I found this Creamy Lentil Soup Recipe. The recipe seemed delicious and most importantly the ingredients are either easily available in any part of Pakistan or can easily be substituted. The recipe was quite similar to Pakistani Haleem. But obviously there were few ingredients which made it different.
You can use any lentil. But since the color of original soup was green and I had green lentil (Chilkay walee moong key daal) in hand. So decided to make green lentil soup.
The soup was very delicious. As for serving, one small bowl of soup is enough for one person if you are taking it as a side dish. However, if you want to take it as a meal, then big bowl of soup can serve as a full meal. You can also serve the soup with rice that will make it a complete lunch or dinner meal.
The original recipe was actually for weight watchers but I made few changes, like I added simple vegetable oil instead of olive oil, and of course the quantity was different. In the end I added little bit of heavy cream for decoration, whereas the original recipe was with sour cream. So the choice is yours whatever you add.
I hope you will like the recipe. Do share your experience.
Oil 2 1/2 tb sp
Tomato 1 medium chopped
Onion 1 large and one small chopped
Garlic 2 cloves chopped
Potato 1 medium, peeled and diced
Chicken broth 4 1/2 cups
Fresh coriander 1/4 cups
Cumin 1/2 tsp
Lentil 1 cup
Fresh Cream 1 tb sp to garnish
- Heat oil in a pan
- Add tomatoe, onion, garlic and cook stirring for 10 mins or till the ingredients are tender.
- Add coriander and cumin cook for a minute.
- Add broth and potato.
- Bring it to boil.
- Reduce the heat.
- Cover with lid and leave for 30 to 45 minutes, or till the lentils are tender.
- Before start blending, to make puree, let the lentils be a bit cool for 10 to 15 minutes.
- Blend in 2 batches.
- Garnish with cream and coriander leaves.
SERVING IDEA: You can add a little bit lemon to it IF YOU R NOT SERVING WITH CREAM. You can also add caramelized onions.
VARIATIONS: You can convert your CREAMY LENTIL SOUP into CREAM OF LENTIL SOUP by adding fresh cream in to it after making puree.
Try this recipe and don’t forget to give your feedback. If you make any variation do let us know. We will try that and will publish on our blog with your name. If you are confused about any step or you have any questions about the recipe feel free to ask via comment box. 🙂