Lentil and split chickpea soup

 Ingredients
½ cup lentils (split masoor)
1 ½ tbsp split chickpeas
1 carrot
1 medium onion
2 tbsp tomato puree
1 tbsp tomato sauce
1 tbsp oregano
1 cup vegetable stock
Salt and pepper to taste
For garnish
2 tbsp butter
7-8 cloves garlic, finely chooped
 Cook lentils, chickpeas, carrot and  onion in a pressure cooker.
 Mash with the back of the spoon. Add stock, salt, pepper, oregano, sauce and puree and bring it to a boil.
In a pan, heat butter and add the chopped garlic. cooked  until crispy and golden.
Enjoy hot soup with the garlic butter spooned on it!

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