Vegetable, Tomato and Lentil Soup
by Tarla Dalal

Nothing short of a meal in a bowl, the Vegetable, Tomato and Lentil Soup is bursting with the flavours of the many veggies it contains. Chopped tomatoes and a dash of ketchup give it a delectable tanginess, while lentils give it a luscious and satiating consistency and mouth-feel.

We have added cooked macaroni to this soup, not just to enhance the range of textures in it, but also to make it more satiating. You will find this to be a wholesome snack, which can also be enjoyed as a light meal on some days. Serve Cheesy Garlic Pull Apart French Bread .

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Vegetable, Tomato and Lentil Soup recipe - How to make Vegetable, Tomato and Lentil Soup

1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
1/4 cup boiled green peas
1 cup roughly chopped tomatoes
2 tbsp yellow moong dal (split yellow gram)
1/2 cup roughly chopped onions
1 tbsp butter
1/2 cup finely chopped onions
1/2 cup cooked macaroni
1 tbsp tomato ketchup
1/2 tsp chilli powder
salt and to taste

Method

Combine the yellow moong dal, roughly chopped onions, tomatoes and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Cool and blend in a mixer till smooth. Keep aside.
Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the carrot and french beans and sauté on a medium flame for 3 minutes.
Add the yellow moong dal-tomato mixture, macaroni, green peas, tomato ketchup, chilli powder, salt and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Serve hot.

Nutrient values per serving

Energy	72 cal
Protein	2.1 g
Carbohydrates	10 g
Fiber	2.1 g
Fat	2.6 g
Cholesterol	0 mg
Vitamin A	328 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.4 mg
Vitamin C	17.6 mg
Folic Acid	20.3 mcg
Calcium	44.7 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	34 mg
Potassium	131.8 mg
Zinc	0.2 mg