1/4 tsp turmeric
5 each garlic cloves, chopped
10 each peppercorns, black
1 each onian, small and chopped
3/4 cup lentils
1 tsp salt
2 tbsp lemon juice
Directions
Boil 2 1/2 cups water in a saucepan. Add turmeric, garlic,
peppercorns, onion, lentils and 1 ts salt. Bring to a boil again.
Turn heat to medium-low and simmer until lentils are cooked and most
of the water had dried up (about 20 mins).
Mash or grind lentils completely using a little water if necessary.
Return lentils to saucepan. Pour in 6 cups water and bring to a boil.
Turn heat on to medium-low and simmer 10 to 15 mins.
Add lemon juce and salt to taste.
This soup can be eaten as is or with boiled rice.
Servings: 6 servings
Masoor Dahl Soup (Lentil Soup) Recipe brought to you by Recipe Ideas
Categories: Bean; Indian; Soup; Vegetable
The History of Recipes
Recipes as a concept can be tracked far back into the distant past, certainly as far back into history as the Egyptians, and maybe further still. However, mostly, these old cook books were just basic hieroglyphic instructions for preparing meals.
Progressing into The time of the romans 25BC a roman called Apicius created a few scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used a wide range of aromatic flavours, including a few you will know for example bay, rue and dill. In the 15th century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including coriander, basil and rosemary. These new spices and herbs led to a torrent in books on cookery, most of which are kept safe in academic collections. By the arrival of the twentieth century, cookbooks were in high demand, mostly due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Masoor Dahl Soup (Lentil Soup) recipe.
