Ingredients
1 tbsp olive oil
6 tomatoes, quartered
1 carrot, sliced
4 cloves garlic, chopped
1 onion, chopped
2 bay leaves
1 stock cube (optional)
4-5 tbsp split masoor dal, washed
3 cups water
½ tsp salt
½ tsp sugar
1 tbsp butter (optional)
1 tsp mixed herbs
Method
1Heat the oil in a pressure cooker. Add tomatoes, carrot, garlic, onion, bay leaves, and the stock cube; sauté for 1-2 minutes.
2Add washed dal, water, salt, and sugar. Pressure cook for 10 min on sim after 1 whistle. Open the lid when cooled.
3Blend the soup into a fine puree. Return this to the cooker and bring it to a simmer.
4Thin with a little extra water if needed. Check for salt. Garnish with butter and mixed herbs. Serve hot.
5Protip: Add chopped beetroot instead of carrot for a variation on this soup and a deeper red colour. Add a splash of coconut milk in the final stage for a richer flavour.
