Vegetable and Dahl Soup
This mouth-watering soup is a vegan's delight.
Ingredients
- 5 cups diced pumpkin
- 1/3 cup red lentils (or split mung dhal instead or in combination)
- 1 large zucchini
- 1 large carrot
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida powder (optional)
- 1/2 teaspoon garam masala
- 1/2 teaspoon fenugreek
- 2 teaspoons vegetable stock powder
- 1 teaspoon raw sugar
- 1 tablespoon olive oil
Method
- In a heavy-bottomed saucepan heat cumin seeds and mustard seeds till aromatic and until mustard seeds turn grey.
- Add the lentils or dhal, along with 6 cups boiling water. Allow lentils to simmer for 5 minutes, then add the other vegetables, spices, stock and sugar.
- Bring back to boil, then cover and simmer for 10 minutes. Remove from heat and add soy protein powder and olive oil, using an electric mixing wand to blend in the powder. Blend till a creamy thick texture is achieved.
Serves
2 as a full meal (or 4 as an entree).
More Soups Recipes
Print or promote
