Ingredients

• 1 cup - split red lentils, skinned (masoor dal)
• 1 - onion, sliced thinly
• 1 - small potato, chopped
• 1 0 carrot, chopped finely
• 2 tbsp - cabbage, chopped finely
• 1 sprig - spring onion, chopped finely
• 1 - small green chilli, chopped
• 1 - small flake garlic, chopped
• 8-10 - fresh mint leaves
• 3 cups - hot water or vegetable stock
• salt to taste
• pepper to taste
• 1 - small blob of butter
• 1 tbsp - olive oil

How to Make Red Lentil Soup

• Heat butter in a pan.
• Add sliced onions, potatoes and lentils and stir for a minute.
• Transfer to a pressure cooker and add stock or water.
• Heat for 4-5 whistles and allow steam to subside.
• Cool and add chilli and garlic.
• Blend well, strain and keep aside.
• Heat oil in a pan, add carrots and stir.
• Add cabbage and spring onion and stir fry for a few seconds.
• Add blended lentils and bring to a boil.
• Add salt and pepper and mix well.
• Pour in individual bowls, garnish with mint leaves.
• Serve piping hot.