Masoor dal or red lentils are easy to cook and a great source of nutrition for your super active little munchkins! Red lentils and fenugreek leaves are a popular combination in India, commonly known as methi dal and served over steamed rice or with chapathi. The same combination can be turned into a very nutritious and delicious soup as well!!

Red Lentil Fenugreek Soup

Ingredients:

• 1/4 cup red lentil
• 1/4 cup fresh fenugreek leaves
• 1 small onion finely chopped
• 1 small tomato finely chopped
• 2-3 garlic pods finely chopped
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida (hing)
• 2 teaspoon cooking oil / ghee
• Freshly crushed black pepper to taste

Method:

1. Rinse the red lentils and soak for 10 minutes. Meanwhile chop all the veggies.

2. Heat a pan. Add ghee or oil to it. Add chopped garlic and saute until the raw smell goes.

3. Add chopped onion followed by chopped tomato. Stir fry the veggies for a minute or so.

4. Now add asafoetida , turmeric powder, saute for few seconds.

5. Add finely chopped fenugreek leaves and saute for few seconds.

6. Add 1 1/2 cup water and cook the soup covered for 5-7 minutes or until the dal is cooked well and can be mashed between fingers.

7. Finally add freshly crushed black pepper and serve the soup warm.

You can add salt to the soup while it is boiling if you wish. The red lentil soup can be thickened and served over steamed rice or with phulka.

This red lentil fenugreek soup is light and easy to digest. Adding fresh fenugreek (methi) leaves adds to its nutrition and gives it an interesting flavor. You have to admit, this is a genius way to feed your fussy eater leafy vegetables!

Red Lentil Fenugreek Soup

Red lentils and fenugreek leaves in a flavourful and nutritious soup for babies and kids.

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Course: Appetizer

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2 Bowls

Author: Poonam

Ingredients

• 1/4 cup red lentil
• 1/4 cup fresh fenugreek leaves
• 1 small onion finely chopped
• 1 small tomato finely chopped
• 2-3 garlic pods finely chopped
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida hing
• 2 teaspoon cooking oil / ghee
• Freshly crushed black pepper to taste

Instructions

• Rinse the red lentil , soak for 10 minutes.
• Meanwhile chop all the veggies .
• Heat a pan . Add ghee or oil to it.
• Add chopped garlic and saute until the raw smell goes.
• Add chopped onion followed by chopped tomato.
• Stir fry the veggies for a minute or so.
• Now add asafoetida , turmeric powder, saute for few seconds.
• Add finely chopped fenugreek leaves and saute for few seconds.
• Add 1 1/2 cup water and cover cook the soup for 5-7 minutes or until the dal is cooked well and can be mashed between fingers.
• Lastly add freshly crushed black pepper and serve the soup warm.

Notes

You may add salt to the soup while its is boiling if you wish to.
The red lentil soup with fenu greek leaves can be served over steamed rice or with phulka.