Recipe by Jean Pereira
Ingredients:
1 large potato
1 red/yellow/orange pepper
1 large carrot
1 cup masoor dal
1 large onion
1 tsp oregano/parsley flakes
1 tsp dried mint
1 tsp chili powder
1 cube chicken stock
1 tsp pepper powder
1 tsp salt
1/2 tsp garlic powder
4 cups water
1 lemon - juiced
Steps:
- Chop all the vegetables and add to a large pot with lentils, salt, pepper, garlic powder and chicken stock cubes.
- Mix together and add water. Boil for about 45 minutes and then puree using an immersion blender.
- Squeeze some lemon juice and serve hot with bread or croutons.
- ENJOY!