For chilly evenings, this soup is just so soothing; just magic. The warmness of lentils and the goodness of milk is what make this soup very smooth and digestible. I used red lentils here, as they take relatively less time to cook. But you could use any lentils of your choice. And even add a spritz of lemon at the end, to add that zing if you are interested.
- 100 gm raw red lentils (or any light, digestible lentils)
- 300 ml water (boiling)
- 100 ml warm milk
- A bunch of fresh fenugreek leaves, finely chopped
- 2 garlic cloves, finely chopped
- Fresh ground black pepper
– In a pressure cooker, cook your lentils with 100-150 ml of water till they are completely soft. Release the cooker, add the fresh fenugreek leaves and cook for 7-10 min
– After this, add milk and let it cook for another 3 min.
– Blend the mixture after it cools a bit.
– Cook off the garlic separately till brown and add it to the mixture. Season it.
– Take the mixture off the heat and serve hot/warm