Red Lentils Soup with Fenugreek and Garlic in 15 mins!

One of the quickest soups with tons of flavour. I boiled a cup of red lentils in water with a teaspoon of turmeric powder. Whilst this was boiling, I finely chopped half an onion, four cloves of garlic and a little piece of ginger. Heated a small pan with a tbsp of oil and a tsp of roasted cumin seeds, added the chopped onions, garlic and ginger. Once these were light golden in colour, added a tbsp of tomato paste as well as a large table spoon of water to cool down the cooking.

Add a couple of tablespoons of dried fenugreek leaves, salt and pepper directly into the boiling lentils along with a tsp of garam masala. Stir in the onion mixture as soon as that is ready; cover and let the soup cook for about 5 minutes or until the lentils are done. For a thicker texture, using a potato masher, lightly mash the lentils.

I like my lentil soup with a couple of tablespoons of greek yogurt but my husband prefers a large knob of butter on top. (as shown in picture).

Simple and delicious and I have lots left over for tomorrow when I will turn this soup into something else! What you say? Lets wait and see what tomorrow brings 😉 Lentils are amazing and can be transformed into a number of things. I love leftover lentils as I can use them in so many different ways. They are even delicious in a toasted sandwich!

Simple Potatoes with Fenugreek leaves

Extremely simple recipe but tastes delicious, every time!

Simple Potatoes with fenugreek leaves

Perfect with Rice and some plain yogurt raita.

Ingredients:-
3 medium sized potatoes, peeled and cubed into 1/2 inch pieces
1 medium sized onion, chopped finely
1 tbsp tomato puree/ paste
1 tsp garam masala
Salt and black pepper to taste
1 Green chilli, finely chopped (according to taste/ optional) OR
1 tbsp Tabasco sauce (it tastes wonderful with these potatoes!)
1.5 heaped tsp Turmeric powder
2 tbsp Kasoori Methi / Dried Fenugreek leaves
2 tbsp cooking oil
2 tsp whole cumin seeds
1 tsp Mango powder / Amchoor (optional,  or replace with 1/4 tsp of lemon juice)

Method:-
1. Heat the oil in a pan, and add the cumin seeds. Once these start sizzling, add the chopped onions and the green chilli if using it. Cook the onions until they are translucent in colour and lightly caramelised.

2. Add the spices and seasonings at this point, but not the fenugreek leaves.

3. Stir in the tomato paste and 1/2 a cup of water. Stir and add in another cup of water. Let this cook for a minute or two before adding in the fenugreek leaves, followed by the potatoes.

4. Add more water, about 1/2 an inch above the potatoes, cover the pot and cook on medium heat for about 20 minutes or until the potatoes are medium soft.

5. If you are using the Tabasco, add the Tabasco once the potatoes are done.

Perfect as a Side dish or a Main dish.
Can garnish with freshly chopped coriander leaves.