MUNG  DAL  SUPPE

Mung Dal Soup

150 g red lentils
1 onion
2 cloves of garlic
1 piece of ginger (4cm)
2 tomatoes
2 tbsp. oil
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 tsp. turmeric
1 l of vegetable soup
1/2 bunch coriander leaves
cayennpfeffer, salt, lemon juice

 

Rinse and drain lentils in a sieve. Peel and chop finely onion, garlic and ginger. Remove skin, stalks and cores from the tomatoes and dice finely.
Heat oil in a saucepan and sauté onion. Add garlic, ginger, cumin, mustard seeds and turmeric and fry stirring for one minute. Douse with the soup, stir in lentils, tomatoes and 1/2 tsp. salt. Simmer for at least 50 minutes, until the lentils are crumbled and make the soup thickens.
Wash coriander and chop the leaves coarsley. Season to taste with salt, cayenne pepper and a dash of lemon juice. Sprinkle with coriander.

 

   
     
 

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