Lentil and Tomato Soup (No Onion, Garlic)
Lentil and Tomato Soup (No Onion, Garlic) is a healthy and tasty Indian-style soup made with tomato and moong dal. This recipe is gluten-free, making it suitable for those with gluten intolerance. It is also a great source of protein, fiber, and vitamins, thanks to the moong dal and tomato. This soup can be enjoyed as a light meal or as a starter.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
108 kcal
Protein
7 g
Carbs
18 g
Fat
2 g
Fiber
5 g
Ingredients
Yellow Moong Dal (Raw)
100 gms (100g)
Chopped Tomato
1 cup (200g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
4 medium cup (1000g)
Instructions
Cooking Steps
Rinse moong dal in running water until the water runs clear. Soak the dal in enough water for 30 minutes.
Heat oil in a pressure cooker or a pot over medium heat.
Add chopped tomato and soaked moong dal and stir well.
Pour water into the pot and bring the mixture to a boil.
If using a pressure cooker, cook for 3-4 whistles or until the dal is cooked. If using a pot, cover the pot and let the mixture simmer for 20-25 minutes until the dal and tomato are tender.
Remove the pot from heat and let it cool for a few minutes.
Using an immersion blender or a regular blender, puree the soup until smooth.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh coriander leaves.