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
- Pressure cooking for the soup
Heat the oil in a pressure cooker. Add tomatoes, carrot, garlic, onion, bay leaves, and the stock cube; sauté for 1-2 minutes.
Add washed dal, water, salt, and sugar. Pressure cook for 10 min on sim after 1 whistle. Open the lid when cooled.
- Blending and serving
Blend the soup into a fine puree. Return this to the cooker and bring it to a simmer.
Thin with a little extra water if needed. Check for salt. Garnish with butter and mixed herbs. Serve hot.
Protip: 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.
