Lentil Soup (Whole Masoor Dal)

• 1/2 teaspoons Olive Oil
• 6 cloves Garlic, Chopped
• 1 whole Green Chili, Stem And Seeds Removed, Chopped
• 1 whole Onion, Chopped
• 1 whole Carrot, Medium Size, Chopped
• 2 whole Tomatoes, Ripe, Medium Size, Chopped
• 4 cups Water
• 1 leaf Bay Leaf, Double This Amount If Desired
• 1/2 cups Dry Brown Lentils (whole Masoor Dal), Sorted To Remove Rocks And Rinsed
• 2 teaspoons Salt, Or To Taste
• 1 teaspoon Black Pepper, Or To Taste
• 1/2 teaspoons Lemon Juice
• Optional For Garnish: Chopped Cilantro

1. In a big pot, add oil and heat over medium. Once hot, add garlic and green chilies and saute for 2-3 minutes or until fragrant. Add onions and carrots and saute for 3-5 minutes. Add tomatoes, water, bay leaf, lentils and salt and bring it to a roaring boil. Then lower heat a bit and let it simmer for almost 30 minutes. Remove from heat. Use and immersion blender and blend it to get a smooth puree. Taste and adjust salt then stir in black pepper and lemon juice. Serve this hot, garnished with freshly chopped cilantro.

olive oil, garlic, green chili, onion, carrot, tomatoes, water, bay leaf, brown lentils, salt, black pepper, lemon juice, cilantro

Taken from tastykitchen.com/recipes/soups/lentil-soup-whole-masoor-dal/ (may not work)