Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 4 cups vegetable broth
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- Salt to taste
- 1 cup rice
- 1/2 cup pickles (achar)
Instructions
- Rinse the lentils and set aside.
- In a pot, heat vegetable oil and sauté cumin seeds until they crackle.
- Add chopped onion, garlic, and ginger; cook until the onion is translucent.
- Stir in turmeric powder and the rinsed lentils.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer for about 20-25 minutes until lentils are tender.
- Meanwhile, cook rice according to package instructions.
- Season soup with salt to taste before serving.
- Serve hot lentil soup with rice and pickles on the side.
Notes
- This soup is best enjoyed fresh and can be paired with various types of pickles.
- Adjust the thickness of the soup by adding more broth if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Nepalese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 15 g
- Protein: 12 g
- Cholesterol: 0 mg