Recipe Details

Servings: 4

Recipe Category: Lunch, Dinner

Difficulty Level: Easy

Cooking Times 30 minutes

This recipe was shared by soul sister Ambereen Husain. This recipe came from Zubeida Tariq's Kitchen cookbook and was purchased by her late father when they visited Karachi together. She describes this recipe as a delicious and hearty lentil soup made with moong beans (moong dal) and red lentils (masoor daal).

Serve with toasted bread and butter.

Source: Reference Zubeida Tariq's Kitchen

Moong and Masoor Lentil Soup

Makes: About 4 cups.

What you’ll need

Ingredients:

Moong lentil 1/2 cup

Masoor lentil 1/2 cup

Ginger/garlic paste 1 tsp

Chicken stock cube 1

Butter 1/2 tbsp

Black pepper 1/2 tsp crushed

Lemons 2

Mint few leaves finely chopped

Water 3 cups

Salt to taste

dIRECTIONS

Wash lentils, combine in a pan with ginger/garlic paste and water, and cook on low heat till tender.

Remove from heat, cool, and grind in a blender.

Pour the lentils into a pan, add the chicken stock cube, salt and butter and cook for five minutes.

Serve hot sprinkled with black pepper and lemon juice.