October 20, 2012

Buckwheat masoor think soup

A rainy autumn afternoon, a bit lazy to cook something up for dinner, and the urge to use some lentils and grains from the pantry paved way to this nutritious, fiber and protein rich thick soup. A bit of ginger, tomato sauce added to the flavors. A bowl of warm wholesome soup for a lazy chilly evening.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 2)

1/2cup buckwheat groat
1/2cup whole red lentil
1sp ginger paste
2 bay leaves
500ml vegetable stock
2 green chilies
2tbsp homemade tomato sauce
Salt, sugar, butter


1.      Wash the buckwheat groat and whole red lentil thoroughly.
2.      Heat 1tbsp butter in a heavy bottomed pan. Temper the butter with bay leaves and green chilies.
3.      Add the ginger paste and the tomato sauce. Fry stirring continuously for a couple of minutes until it leaves nice aroma.
4.      Add the washed groats and lentils, and stir for a minute.
5.      Add the vegetable stock. Season well. Bring it to boil. Then simmer covered for 20 minutes.
6.      Using a hand blender, blend the groat and lentil coarsely. Simmer for another 10 minutes more.
7.      Serve hot with toasted bread slices.

No comments:

Post a Comment

Share This

Related Posts with Thumbnails

Taste Buds   © 2008. Template Recipes by Emporium Digital