Masoor Dahl Soup (Lentil Soup) Recipe

Ingredients

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

Written recipes as a concept can be tracked way back into the distant past, in fact as far back as ancient Egypt, and possibly even further than that. However, sadly, these old recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.

In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated.

Later on, there were two interesting cookery books published in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are not about the indian curry that is familiar to us all today, but rather recipes for the types of food enjoyed by the rich.

For the centuries that followed, the upper-class families of the West tried to lay on the most extravagent banquests, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down recipes to help cooks of their time.

By the advent of the twentieth century, cookery publications were increasing in popularity as a result of better eduction, more free time and being a little richer.

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We hope you enjoy this Masoor Dahl Soup (Lentil Soup) recipe.

 


Masoor Dahl Soup (Lentil Soup) Recipe, one of many tasty recipes brought to you by Recipes Ideas




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