Soup recipes

A soup is made from lentils and pomogranate juice Preparation Time : 5 minutes Cooking Time : 40 minutes

Ingredients

Fresh pomegranate juice 1 cup Butter 1 1/2 tablespoons Onion , chopped 1 large Split pigeon pea (toor dal/arhar dal), soaked 1/2 cup Split red lentil (masoor dal) 1/4 cup Rice 1/2 cup Salt to taste Black pepper powder 1/2 teaspoon Fresh coriander leaves, chopped with stalks 1/2 bunch Leeks, chopped 2 inch piece Spinach, chopped 1 bunch

Method

Heat butter in a heavy-bottomed pan and sauté onion until it turns a light golden brown. Add toor dal, masoor dal and rice and stir. Add six and a half cups of water, bring to a boil, lower heat and simmer for fifteen minutes. Add salt, black pepper powder, coriander leaves and stalks, leek and spinach. Simmer gently for ten minutes. Strain mixture through a sieve and return stock to pan. Purée the solids and return to the stock. Add pomegranate juice and continue to simmer gently for ten minutes. Adjust seasonings and serve hot

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