Hearty Lentil Soup

Every year, Itishree (one of our loyal readers) has to battle cold, snowy winters. And every year, she experiments with hearty soups that could be categorized as fusion cuisine. This time, the recipe was very interesting and she decided to send it to our blog. Go ahead, try it out.

She used kali masoor dal (brown lentils), a handful of brown rice, diced potatoes, diced tomatoes, corn, chopped spinach and diced carrots - and cooked them in a pressure cooker for 10 minutes on low flame, after the first whistle. Meanwhile, in a large pan, she sauteed long, sliced onions and garlic in olive oil, and added crushed red and black pepper. Then some salt. When the onions became caramelized, she added the cooked dal and let it all simmer on low heat. She then added some balsamic vinegar and let it simmer some more. At the end, she added a dollop of yogurt for creaminess. Basically, a good, hearty, all-in-one meal, soup to chase away the winter blues.

Thank you, Itishree.