Creamy Vegetable Soup With Lentils And Herbs Recipe

About this recipe

A hearty and diabetic-friendly dinner option featuring a creamy vegetable soup with black lentils and fresh herbs. This dish is packed with flavor and perfect for solution seekers looking for a wholesome meal.

Ingredients

• 1 Piece Parsley
• 200 g Orange Carrot (Gajar)
• 2 x 1 kg Potato (0.95-1.05) Kg Pack Of 2 (Batata)
• 50 g Zoff Premium Indian Bay Leaf
• 100 g Whole Farm Premium Black Peppercorns
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 100 g Amul Salted Butter
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 250 ml Amul Whipping Cream
• 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Tata Sampann Black Pepper Whole

Instructions

1. 1. Place the carrot, bay leaf, black peppercorns, and 4 cups of water in a pot. Cover, bring to a boil, and simmer for 25 minutes.
2. 2. Meanwhile, cook the black lentils in boiling water for 12-15 minutes until softened. Drain and set aside.
3. 3. Strain the cooked vegetables from the pot, reserving the stock. Discard the bay leaf and set aside the black peppercorns. Finely mash the remaining vegetables.
4. 4. Heat the oil in a frying pan and sauté the mashed vegetables for 3-4 minutes. Add the cooked lentils and chopped parsley, stirring to combine. Keep warm.
5. 5. In a clean saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the reserved stock, stirring until smooth.
6. 6. Stir in the whipping cream and mustard, then bring the mixture to a gentle boil. Season with salt and pepper to taste.
7. 7. To serve, ladle the creamy soup into bowls and top with the lentil and vegetable mixture. Garnish with additional parsley if desired.