If you’re looking for a soup recipe that’s quick and easy to make, you’ve come to the right place. Today, we’re going to share a soup recipe that you can make even faster than instant noodles. This soup is not just a soup, but a treasure trove of health benefits. If you include it in your diet daily, you’ll get plenty of protein along with numerous other health advantages.
This high-protein soup is one that you can prepare quickly and enjoy its delicious taste. Nowadays, people are so busy with their work that they often look for something quick and easy to eat. This often leads them to consume unhealthy foods and compromise their health. But not anymore! Now you can make this healthy soup instantly and enjoy it even with your busy schedule. It’s a healthy and protein-rich soup. While there are many instant soups available in the market that only require adding hot water, wouldn’t it be better to make such a healthy soup at home? It will be best for your health and perfect for your well-being.
The special thing about this soup is that it’s very easy to make, and its taste is absolutely amazing. Most importantly, you can store this soup in a jar.
What’s special about this soup?
The soup we’re going to tell you about in this article is made with several protein-rich lentils. This soup is made by combining three types of lentils: moong dal, masoor dal, and toor dal. All three lentils are roasted, and spices are added to enhance its flavor.
Soup Ingredients
- Moong dal
- Masoor dal
- Toor dal
- Cumin seeds
- Coriander powder
- Black pepper
- Kashmiri red chili powder
- Salt
- Curry leaves
- Turmeric powder
Complete Recipe
First, wash all three types of lentils thoroughly. Wash the toor dal, masoor dal, and moong dal and drain the water completely.
Once the water is drained from all three lentils, take a pan and roast them together on a low flame. Roast them until the lentils turn golden brown.
After that, add cumin seeds, coriander powder, whole black peppercorns, Kashmiri red chili powder, and curry leaves to the pan and roast them again thoroughly.
Now add salt and turmeric powder and cook it further. Set it aside to cool. Once the mixture has cooled, grind it into a fine powder in a blender.
Once the powder is ready, store it in a jar. You can store this powder for approximately 6 months.
