Lentil Lemon Soup

An easy to make, therapeutic citrus treat

 As a person who prefer hot food over cold, I am quite fond of steaming bowls of soups. Not only are the infinite benefits but also the simplicity of cooking is what makes soups more enticing. Locally known as Lemon 'Rasam' in South India, this traditional soup is my only favorite from the Indian soup variety. Why do I like it so much? Because..

1.  - It keeps me warm
2.  - It is light but keeps me satiated 
3.  - It has lentils - packed with protein
4.  - It has ginger -  therapeutic with anti-inflammatory, digestive properties. It is literally a treasure in vedic kitchens 
5.  - It has lemon - a vitamin C trove!

This recipe is a natural healer for pains and colds. And it is a great weight-loss assistant too! I would have to write a whole new blog if I were to list down all benefits. With so many curing properties, one might wonder if if offers anything to the taste buds at all. Trust me! I would not share this recipe if it was not so yummy!!

THE RECIPE

Servings: 2

Ingredients:

 - 1/2 cup split pigeon pea lentils, (Toor / Mung Lentils)

 - 1 teaspoon cumin seeds

 - 1 inch ginger, cut into thins strips

 - 1 tablespoon fresh coriander leaves, chopped

 - 1 tablespoon vegetable oil or Ghee (clarified butter)

 - 1 teaspoon black peppercorns, freshly ground

 - 1 green chili, finely chopped (optional)

 - 1/2 teaspoon turmeric powder

 - 1 teaspoon chili powder or as preferred

 - 3 tablespoons lemon juice, freshly squeezed

 - salt to taste

 - 2 cups water

Instructions:

1. Wash and cook the lentils with a pinch of salt until completely mashed. Let it cool and mash it further to form thick lentil paste.

2. Heat the oil/ghee in a saucepan. Add cumin seeds, ginger and green chili and fry for about 20 seconds.

3. Add in the cooked lentils and add turmeric, chili and pepper powder. Cook for about a minute or until fragrant. Keep stirring to prevent the lentils from sticking to the bottom of the pan.

4. Add water and mix well. Cover and cook for 2-3 minutes until the required soup consistency is achieved.

5. Season with salt.

6. Remove the pan from heat and add in the lemon juice.

7. Garnish with coriander leaves and serve steaming hot!

Notes:

 - An alternate method is to skip all the powdered spices in the recipe and replace it with 'Rasam' powder if available, for an authentic Indian flavor.  Add in an extra bit of turmeric for color.