Spiced Lentil Lemon Grass Soup


Red Lentil (laal masoor) soaked 2 table spoon
Chopped Onion (pyaaz) 1 table spoon
Chopped mixed vegetable   ( kati hui sabziyan) 2 table spoon
Chopped  Tomato (tamatar) 1/2 cup
Garlic ginger  (lahsun-adrak) ½ tea spoon
Chilli powder (mirch) 1/4 tea spoon
Salt to taste
Lemon grass (fresh or dried) 5-6
Olive oil 1 tea spoon
Lemon juice 2 tea spoon
Curd (dahi) 2 table spoon


  • 1. Heat oil in a large non-stick saucepan and add onion, garlic, ginger and chili and cook for 2 minutes more.
  • 2. Add chopped vegetables and lemon grass and further cook it for 2 minutes, stirring constantly.
  • 3. Put the lentils and tomatoes into the pan. Add 4 cups of water into the saucepan. Adjust the salt and bring it to boil on low flame.
  • 4. Simmer it for 30-40 minutes until the lentils are tender and the soup is thickened.
  • 5. Now grind the cooked mixture in grinder and again put it on flame. Boil it for 2 minutes and put the flame off.
  • 6. Add few drops of lemon juice and decorate it with swirl of curd and serve hot.

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