Adai Roast

Lentil soup made tastier, healthier


  • 2 cans store-bought lentil soup
  • 1/2 a medium-sized red onion, diced
  • 2 small or 1 large vine-ripened tomatoes, diced
  • 1/4 cup baby peas
  • 4 to 5 fresh beans, cut to 1" length
  • 2 cloves fresh garlic, diced
  • 2 green chillies, diced
  • 1" fresh ginger, diced
  • 2 Tbsps. fresh coriander, chopped
  • 2 tsps. canola or olive oil


Add oil to a large soup dish and sauté garlic, onionsand green chilies for a few minutes. Add t he vegetables except for tomatoes. Continue sautéing for another 8 minutes in medium-high heat. Finally add the tomatoes, toss a couple times. Add the canned soups and a can of water. Let the entire pot simmer for about 15 minutes. Turn off stove.

Garnish with the coriander and serve with toasted garlic french bread.

Last recipe posted - Asparagus soup.

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