So I have observed that Massor and Masoor dal is not as popular in Indian diet as its cousins Moong and Matki. For days now, I have been searching for a lentil soup recipe which could be palatable to an Indian taste. So I took inspiration from Kate of cookieandkate.com and adjusted it to suit our indian taste. This soup is made from whole sporuted Lentils(Masoor) and vegetables. Lentils are high in protein, potassium, magnissium, iron and vitamin B6 with only 116 calories per 100g of cooked lentils.

Ingredient	Amount
Lentils (sprouted)	1 cup
Carrot (chopped)	1/2 cup
Onion (chopped)	1 med
Tomatoes	2 med
Celery	2 stock
Spinach (roughly chopped)	1 cup
Garlic cloves (minced)	1 tsp
Ginger (grated)	1/2 tsp
Cumin powder	1 tsp
Curry powder	1 tsp
Bay leaf	1 no
Chilli flakes to taste
Freshly ground black pepper to taste
Salt to taste
Lemon Juice	1
Olive oil	2 tsp
Vegetable stock	500

Nutritional Facts
Recipe Serves	4 persons
Energy	407 K cal
Carbohydrates	63.8 g
Dietary Fiber	22.5 g
Protein	22.1 g
Fat	9.5 g

Method

• Finely chop all the vegetables
• Preheat the pan on a slow flame and add olive oil
• Add bay leaf, Add onions, cook, stirring often until they are translucent,
• Add ginger, garlic and sauté for 2-3 minutes. Add cumin powder and curry powder (you can add spices as per your taste
• Add all other veggies (except spinach) and lentils, cook for 5 minutes (keep stirring)
• Add water/stock, bring to a boil and simmer for 30 to 40 minutes
• Add spinach leaves and more water/stock if needed and simmer for few minutes
• Add the seasoning and serve hot

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