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
It is quite feasible to follow the history of recipes far back into history, at least as far as the Egyptians, and maybe even further. Having said that, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics are a few ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. Aspicius recounts how the Romans used a wide range of spices, including some familiar names for example bay, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe manuscripts, most of which are kept safe in academic collections. During the next few hundred years, the powerful and rich houses competed with each other to serve the best banquets, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down recipes common in their social group. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Masoor Dahl Soup (Lentil Soup) recipe.
