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Moong Lentil Vegan Soup

Updated: May 4, 2020


1. 6 cups Water

2. 2 cup moong lentils

3. 5 Tablespoon Ghee/ oil

4. 1 Red onions big

5. 5 Cloves Garlic

6. 2 Inches Ginger

7. 1 chilli whole

8. 1 teaspoon Cumin

9. 1 teaspoon turmeric powder

10. 1 teaspoon Coriander powder

11. 1/2 teaspoon Chilli powder

12. 1 teaspoon Salt


1. Moong Lentils: Soak it in water overnight

2. Onions: Finely chopped

3. Garlic: Finely chopped

4. Ginger: Finely chopped

5. Chilli: Finely chopped


Ø Place the water, lentils, and salt into the inner liner of your pressure cooker.

Ø Cook at high pressure for 20- 25 minutes. The lentils should all become mushy.

Ø In a small pan heat the ghee or oil over high heat. When it is hot, add the cumin seeds and allow them to sizzle, about 30 seconds.

Ø Add the onion, ginger, chilli, and garlic and let it fry until the onion is golden brown.

Ø Then add chilli powder, turmeric powder and coriander powder and fry for another minute.

Ø Pour this hot flavoured oil onto the soup and mix well.

Ø Serve it with come coriander on top for some freshness.

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