Lentil Soup "Masurdal"
Description
The recipe won't take much time. Red lentils have a very delicate flavor, so even a vegetarian soup made from them turns out delicious. Don't be alarmed by the large amount of spices—once the soup is ready, they blend in gently and harmoniously. If you don't have all the required spices, don't worry. Just use what you have and enjoy cooking. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour cold water over the lentils, bring to a boil, and skim off the foam. Simmer over low heat for about 20 minutes until slightly softened.
- 3
Step 3
Slice the vegetables thinly. Sauté the onion, garlic, and carrots in heated but not smoking oil until lightly browned. The vegetables should release their aroma into the oil without becoming overly fried.
- 4
Step 4
Add the thinly sliced celery and heat it for a couple of minutes.
- 5
Step 5
Finely chop the tomatoes and chili pepper and add to the vegetables. You can remove the tomato skins if desired. Heat until the tomatoes soften.
- 6
Step 6
Place the vegetables in the soup and simmer for 5 minutes over low heat.
- 7
Step 7
If you have ready-made garam masala, simply add it to the soup. If not, make the spice mix yourself. Heat whole spices in a dry skillet, using just a small pinch of each. As soon as the spices become aromatic, remove them from the heat and grind them in a mortar. Add pre-ground spices and mix well. One tablespoon of this mixture is enough for this amount of soup. You can add more if you prefer a stronger, spicier aroma.
- 8
Step 8
Add turmeric, paprika, and fresh or dried cilantro to the soup. Stir the soup, cover with a lid, and turn off the heat. Let the soup stand for 15-20 minutes.
- 9
Step 9
Serve masurdal hot, with flatbreads and fresh herbs.