Carrot and lentil soup

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe | Tags: , , |

his interesting variation makes a great change for your palate. It works effortlessly with onions, garlic and tomatoes in it. The low fat milk in the soup does not add cholesterol to the diet. The protein in the low fat milk complements the protein in the lentils, thus making this a nourishing combination.

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

1 cup carrots, chopped
½ cup green moong dal (split green gram), soaked for 4 to 6 hours
6 peppercorns
¼ cup onions, sliced
1 teaspoon garlic, chopped
¼ cup tomatoes, chopped
¾ cup low fat milk
1 teaspoon oil
salt and pepper to taste
1. Heat the oil in anon-stick pan and add the peppercorns, onions and garlic and sauté for 2 to 3 minutes.
2. Add the carrots and tomatoes and sauté for 4 minutes.
3. Add the green moong dal and 1 cup of water and cook till the carrots are tender.
4. Cool the carrot mixture and purée to a smooth paste.
5. Transfer the puréed soup to a pan, add the milk, 1½ cups of water, salt and pepper and allow it to come to a boil.
6. Serve hot.

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