Lentil Tomato Beet Soup
‘Wishing you all A Very Happy Valentines Day’
The lovely month of love calls for something extraordinary and special!
To be in love is a magical experience. The feeling of being in love with someone is priceless. It makes people expressive and kindles the desire to pour our heart out to that special person.
To make those feelings more special, one tries to impress their loved ones by making something which is full of love.
Instead of going the cliché way of making heart shaped cookies or cakes, you can make something which is fast and easy to make and will save you from slogging in the kitchen for long hours. And not to forget this is an uber healthy option too.
So you can say this treat for your loved ones is not only pocket friendly but health friendly too!!
This lentil soup is velvety smooth, creamy and nourishing!! It’s a high-protein, filling and delicious soup recipe.
And look at that beautiful Red color given by Beetroots. Isn’t it gorgeous?
This lentil soup is filling enough to serve as a light dinner or perhaps alongside a sandwich or salad. I love it on its own for a hearty and delicious lunch or dinner.
I have served it with a sprinkling of chopped coriander and dill leaves for added texture, freshness, taste and extra goodness.
I have made this delicious soup with the leftover dal tadka or lentils from our lunch. I have used split yellow moong dal. You can create the same recipe by making lentils of your choice.
As you can make out from the pics, there’s no cream on the soup because I don’t like my soup with cream and drizzles. I like them clean. However, if you like you can garnish with some cream or EVVO.
This lentil soup has an amazing hearty texture that’s light, creamy and velvety. This nutritious, well balanced soup with a toasted slice of bread is a complete meal.
I have tried clicking this soup pics from two different angles- one with backlight and other one with light coming from the side. The results were completely awestruck!! How the exposure of light changes the whole composition. Do let me know which one you like. (NO EDITS NO FILTERS)
Let’s start making this simple and easy recipe by looking at the ingredients first.
INGREDIENTS:
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
DIRECTIONS:
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!
Recipe Card
This lentil soup is velvety smooth, creamy and nourishing!! It’s a high-protein, filling and delicious soup recipe.
INGREDIENTS:
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
DIRECTIONS:
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!