INGREDIENTS
150 g split lentils, 1 bay leaf, 1 tsp cumin seeds, 1 onion, roughly chopped, 1 garlic clove, crushed, 10 g French beans, chopped, 15 g broccoli, chopped, 1¼ lt. diluted vegetable stock, ½ tsp fresh coriander, chopped 10 g yoghurt, 1 tbsp olive oil
METHOD
• Pressure-cook the lentils. Remove and make a puree and keep aside.
• Heat oil in a pan, and add the bay leaf, cumin seeds, chopped onions and garlic.
• Sauté till the onions turn translucent.
• Stir in the chopped vegetables and cook well.
• Add the pureed lentil along with vegetable stock to the mixture. Mix well.
• Meanwhile, stir the chopped coriander into the yoghurt and prepare a mixture. Keep aside.
• Remove the bay leaf from the pan and churn the soup in a blender for better consistency.
• Return the soup to the pan. Adjust the seasoning and let it simmer on low heat for 5-7 minutes.
• Remove and garnish the soup with a spoonful of the coriander-yoghurt mixture. Serve hot.
