Lentil Tomato Beet Soup

Lentil Tomato Beet Soup
Lentil Tomato Beet Soup
This lentil soup is velvety smooth, creamy and nourishing!! It’s a high-protein, filling and delicious soup recipe.

Cooked Lentils or Dal- 2 cups (approximately)
Tomatoes- 2, medium
Beetroot- 1, small
Ginger- 1"piece 
Clarified butter/ Ghee OR Oil- 1 teaspoon
Cumin seeds powder- 1/2 teaspoon
Red chili powder- 1/2 teaspoon
Chaat masala powder- 1 teaspoon
Salt- 1 teaspoon
Lemon juice- 1 tablespoon

Coriander and Dill leaves to Garnish
Toasted Bread
If you are using leftover lentils from your previous meal then no need to boil the same.
But if you don’t have any leftovers then wash and pressure cook lentils or dal till they are fully done along with some salt.

Wash and cut tomatoes into quarters.
Peel and cut Beetroot.
In a pan or cooker put together ginger, tomatoes and beetroot along with 1 cup of water.
If using a pan, cover and let them cook for 10-12 minutes.
If using a pressure cooker, cook them for 2 whistles.

Next, let them come to room temperature.
Add in cooked lentils or dal in the boiled tomatoes and beets.
Purée with a hand held blender or food processor. Add more water to thin, if desired.

Temper the prepared soup.
For tempering, in a small pan put ghee or oil.
Let it become hot.
Switch off the heat and add in all the powder spices. Mix well.
Add the prepared tempering in the puréed soup.
Add in lemon juice too.
Taste test the soup. Adjust the seasonings according to your taste.

Cook the soup further for 4-5 minutes so that all the flavors incorporate well.

Ladle the soup into bowls and garnish with chopped fresh coriander and dill leaves.

Enjoy with garlic bread or toasted plain bread!