Aparna Sood is currently undertaking her masters in Project Management at Royal Holloway, University of London and has provided this recipe. Aparna has said:
I am very passionate about food since childhood. Over the years I focus more on the nutritional requirements of our body and sustainability of food markets and products we buy. I enjoy cooking and playing with ingredients. My kitchen for me is a creative space where my entire focus is “Okay, what new could be done?” I am sure if I was not a manager, I would be hosting a cookery show on television.
This healthy soup if full of fibre and proteins. You can add rice along with it or eat it with a bread. Lentil soup can be made with a variety of lentils using the same recipe. It is quick and easy and delicious on the top.
1 large serving (as in picture): 360 calories
Prep time 10 mins
Cooking time 15 mins
Cost: ≈£1.25 (adjusted for portion sizes and using Tesco prices as the count)
- ¼ cup black gram lentil
- ¼ cup split chickpeas (chana dal)
- 1 green chilli
- 4 garlic cloves
- 1 medium onion
- 2 chopped tomatoes
- 1 tbsp cumin seeds
- 2 whole cloves
- 2 tbsp olive oil
Soak the lentils overnight in water for best results and less cooking time.
Heat oil in a pan or a pressure cooker. I used pressure cooker. Add cloves and cumin seeds. Immediately add chopped green chilli and garlic cloves. Stir it for 30 seconds on a medium flame.
Add chopped onion and stir till it turns golden brown. Then add chopped tomatoes and cook it until all the oil is absorbed. You need to cook this well for flavours. It takes 10 minutes approximately.
Now, add the soaked lentils, add 4 cups water and cover the pressure cooker with lid. Wait for 5 whistles. If using a pan, leave to simmer until soup is reduced to desired consistency.
Delicious soup with perfect consistency, ready to serve!