Tomato and lentil soup

Posted on September 11, 2009. Filed under: pasta | Tags: , , , |

Originally grown in Mexico, tomatoes travelled to Italy where they gained in fame.

Cooking Time : 25 min.
Preparation Time : 15 min.

Serves 6.

For the stock
2 tablespoons moong dal
2 onions, cut into big pieces
2 large tomatoes, cut into big pieces
Other ingredients
1/2 teacup macaroni
2 tablespoons barley
1/2 teacup green peas
1 carrot, finely chopped
5 french beans, finely chopped
3 sticks celery, chopped
1 onion, finely chopped
2 teaspoons cornflour
1 tomato, chopped
2 tablespoons tomato ketchup (optional)
2 tablespoons butter
salt and pepper to taste
For serving
2 tablespoons whole wheat

toasted bread croutons

Method
1. For the stock, wash the moong dal and add the onions and tomatoes.
2. Add 6 teacups of water and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a liquidiser and strain.
4. To proceed, boil the macaroni, barley and green peas.
5. Heat the butter in a vessel and fry the vegetables except the tomato for 3 to 4 minutes.
6. Pour the stock over the vegetables.
7. Mix the cornflour in 1/4 teacup of water and add to the stock.
8. Cook until all the vegetables are tender.
9. Add the cooked barley, green peas, tomato, salt and pepper.
10. Cook for a few minutes. If desired, add the tomato ketchup. Serve hot with croutons.
Tips
Goodness Guide :
A rich supply of Vitamin A reduces eye-strain.
Barley is useful in clearing the kidneys and treating an upset stomach.
Contains B Complex vitamins and essential amino acids.
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