Quick, protein-packed, naturally low-fat, vegetarian lentil soup that is good to eat by itself as a soup, or with rice as is traditional in India.
The most difficult part about this post was giving it a name. Should I simply call it lentil soup? But, what happens when I make a different lentil soup, with ginger and nigella seeds instead of garlic and cumin? Or perhaps my father’s favourite lentil soup — with a pinch of cumin seeds sautéed in butter and a single green chilli split down the middle for a hint of heat. Or, how about a mulligatawny soup with lamb and tamarind juice? The variations on lentil soup are endless. I could make lentil soup every single day of the year and not make the same one twice if I wanted to….