Usually winters are the time when soups feature frequently in my kitchen. This winter surprisingly has been different, somehow I never quite made as many soups as I usually do. A few weeks back when I was channel surfing, I caught the last few minutes of a cookery show by Sanjeev Kapoor and he was finishing up a soup with tomatoes and mung bean lentils that looked very interesting.
Since I just caught the last bit of the program, I couldn't get the exact recipe or proportions used in the program, so I just went with my gut when I was making it. The perfect opportunity to make this soup presented itself when we had a very cold and dreary evening and all I could think of for dinner was a hot bowl of soup.I served this soup with some jalapeno cheddar bread but it would work well with just about any kind of bread, whether crusty bread or even something like this oat pav bread.This soup turned out delicious, it was creamy yet very low fat, nutritious and pretty filling. I am looking forward to making this again:-)
Click here for a printable view of this recipe
Ingredients and Method to make Tomato with Mung Bean Soup
1/2 cup split mung bean (mung dhal) soaked in sufficient water for an hour
6 medium tomatoes blanched and cut fine
1 large red onion cut into 1/4 inch pieces
1 tsp finely chopped ginger
1 tbsp oil
3/4 tsp cumin seeds
salt to taste
1/4 tsp red chili powder (can be substituted with pepper powder) (or to taste) (optional)
Blanch tomatoes, peel skin, chop finely and keep aside. To learn how to blanch tomatoes read this post
Heat oil in a large heavy bottomed pan. Add cumin seeds to it and when the seeds begin to sizzle, add onions and saute until onions turn transparent. Add ginger and stir a few times.
Add drained soaked lentils and chopped tomatoes and some water and allow the lentils to cook.
When the lentils are cooked, add salt to taste and chili powder (or pepper powder) if using and allow to simmer for a couple of minutes. Allow the cooked lentils and tomatoes to cool to room temperature.
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Puree until smooth, place the pureed soup back in the pan and place on heat.
Simmer for a few minutes and serve hot with croutons/ salad/ crusty bread.
Serves approximately 2 to 3
Since I just caught the last bit of the program, I couldn't get the exact recipe or proportions used in the program, so I just went with my gut when I was making it. The perfect opportunity to make this soup presented itself when we had a very cold and dreary evening and all I could think of for dinner was a hot bowl of soup.I served this soup with some jalapeno cheddar bread but it would work well with just about any kind of bread, whether crusty bread or even something like this oat pav bread.This soup turned out delicious, it was creamy yet very low fat, nutritious and pretty filling. I am looking forward to making this again:-)
Click here for a printable view of this recipe
Ingredients and Method to make Tomato with Mung Bean Soup
1/2 cup split mung bean (mung dhal) soaked in sufficient water for an hour
6 medium tomatoes blanched and cut fine
1 large red onion cut into 1/4 inch pieces
1 tsp finely chopped ginger
1 tbsp oil
3/4 tsp cumin seeds
salt to taste
1/4 tsp red chili powder (can be substituted with pepper powder) (or to taste) (optional)
Blanch tomatoes, peel skin, chop finely and keep aside. To learn how to blanch tomatoes read this post
Heat oil in a large heavy bottomed pan. Add cumin seeds to it and when the seeds begin to sizzle, add onions and saute until onions turn transparent. Add ginger and stir a few times.
Add drained soaked lentils and chopped tomatoes and some water and allow the lentils to cook.
When the lentils are cooked, add salt to taste and chili powder (or pepper powder) if using and allow to simmer for a couple of minutes. Allow the cooked lentils and tomatoes to cool to room temperature.
The copyright of this content belongs to Veginspirations.com
Puree until smooth, place the pureed soup back in the pan and place on heat.
Simmer for a few minutes and serve hot with croutons/ salad/ crusty bread.
Serves approximately 2 to 3
