Mixed Vegetable and Lentil Soup

Carrots, cooked, 0.5 cup slices (remove)
*Spinach, cooked, 2 cup (remove)
Yellow Sweet Corn, Frozen, 1.5 cup kernels (remove)
*Yellow Lentils (Moong Dal) (1c cooked), 3 cup (remove)
Mixed Vegetables, frozen, 0.5 package (10 oz) (remove)
*Cumin seed, 1 tbsp (remove)
Turmeric, ground, 1 tsp (remove)
*coriander powder, 4 serving (remove)
Curry powder, 2 tbsp (remove)
Water, tap, 4 cup (8 fl oz) (remove)
*Onion - Raw, chopped, 2 cup (remove)
*Tomato (Roma- 1 tomato per serv), 3 serving (remove)
Pepper, black, 1 tbsp (remove)
Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving (remove)
Ginger Root, 5 slices (1" dia) (remove)
Garlic, 1 clove (remove)
*Canola Oil, 1 tbsp (remove)

Cut vegetables into desired size and set it aside. You can use any vegetables you want for this recipe. I just happened to have these in my fridge.

* Cut ginger and garlic into minute pieces.
* Heat oil in a pan and saute ginger and garlic till they are brown.
* Add the onions and saute them till they are brown.
* Add the tomatoes and saute till decently cooked.
* Now add the lentils (not cooked at the time) and other vegetables into a large bowl and add th4e contents of the pan.
* Add 4 or 5 cups of water
* Transfer the bowl into a pressure cooker and pressure cook for about 7 or 8 whistles.
* Remove the lid when the pressure has settled.
* Serve soup with croutons or somethign crispy on the side.


Number of Servings: 4

Recipe submitted by SparkPeople user HEALTHYMOMIN10.