Indian Tomato Soup with Lentils and Capsicum
Ingredients
- Red Capsicum - 2
- Red Lentils - 1/2 cup
- Tomatoes - 3 chopped
- Garlic - 3 cloves
- Bay leaves - 2
- Ginger paste - 1 tsp
- Red chilli powder - 1/2 tsp
- Salt to taste
- Lemon juice - 2 tsp
- Cumin seeds - 1 tsp
- Onion - 1 medium size chopped
- Crème Fraîche - 2 tbsp
- Black pepper - 1/2 tsp
- Coriander leaves chopped - 1/3 cup
- Olive oil - 3 tsp
- Water - 3 cups
- Roasted chickpeas - 1/3 cup
Preparation
Take Capsicum, pierce a fork through it and roast them on medium flame until it turns black from all sides. Let it cool, wash and remove the skin, stem and seeds, chop roughly and keep aside.
Soak red lentils in a cup for half an hour before you start the prep.
In a deep base saucepan add oil, cumin seeds, garlic, ginger, bay leaves, red chilli powder, stir well for 1 minute, add onions and cook for about 2 minutes on low heat.
Then add chopped tomatoes, roasted capsicums, soaked lentils and add 3 cups of water, coriander leaves and cook this mixture until lentils are cooked.
Once done, cool the soup mixture completely and discard the bay leaves before adding this mixture into the blender.
Blend this mixture to a smooth mixture.
Transfer this mixture back to the pan, add salt, lemon juice, Crème Fraîche and cook for 2 minutes, while stirring continuously.
Serve hot adding a drizzle of olive oil and roasted chickpeas.
