The benefits of Lentils are numerous. Not only a rich source of protein but good for heart too, plus it is low in calories.
Being a vegetarian "Lentil Soup" is one of my favorites to meet my protein requirement. This recipe is both healthy and yummy, with wholesome unpolished yellow lentils and the goodness of turmeric, you'll have no excuse to avoid this one!
Yellow Lentils - 1/2 Cup Washed and drained (preferably unpolished)
Water - 1.5 Cups
Onion 1 Medium - Finely Chopped
Ginger-Garlic Paste - 1/2 Tsp
Asafoetida Powder- 1 Pinch (**this is great to prevent bloating - should be available online or at any Indian Grocery Store)
Black Pepper Powder - 1/3 Tsp
Cumin Powder - 1/3 Tsp
Turmeric Powder - 1/2 Tsp
Salt - to taste
Cooking Olive Oil- 1 Tbsp
Cilantro - 1 Tbsp Chopped to Garnish (Optional)
Heat Olive Oil to medium- Add onions, saute till onions are translucent, then add the dry powders except salt.
Add Ginger Garlic paste, saute till fragrant.
Add lentil and water, Add salt.
Cook in pressure cooker for about 12-14 minutes.
When done, blend the lentils with potato masher to unify, continue cooking uncovered for about 8-10 minutes if your soup had needed consistency. If you feel that your soup is too thick you can add more water and cook OR if it is too thin cook uncovered for some time to thicken, while stirring in between, due to different types/age of lentils amount of water may vary.
Finally Garnish with cilantro, serve hot.