Finding comfort recipes from different countries , is always a pleasure – one because you relate and second because you know this will be a family meal.
Talking about soups…I have no relation to soups , salads or fruits in my life. So I normally pass those recipes…but with A-Z it becomes a challenge finding appropriate named recipes in exactly the week you have decided to go bold and land in Scotland…whatever…you got the reason why I made a soup. The better part was that it was a lentil soup. I could even pass it off as a dal to my men who are only happy to know that I am cooking on a week day off late..
I made some minor changes…I could not deal with the color or lack of it in the soup, so I Indianized it by adding a hint of turmeric. It just shone through like below- compare other similar lentil recipes on the net and you would know what I mean…and second I made it thicker as I like to bite into the dal.
Over to the simple recipe…you can replace all the veggies with vegetable or meat stock as per your liking.
1 cup red lentils/ masoor -washed and soaked in water
1 onion finely sliced
1 celery stalk
1 potato peeled and cubed
1 carrot diced
1 tomato diced
1 tspn turmeric powder (optional – I added for color)
salt to taste
Black pepper to taste
Oil to cook
1) In a pan, heat the oil, add the potato, carrot, tomato and celery. Saute for few minutes
2) Blend this and set aside
3) In another deep pan, heat more oil, add the sliced onion and turmeric. Saute for few min
4) Add the lentils and cover with double water.
5) When it is cooked, add the vegetable puree.
6) Season with salt and pepper.