Egg and Lentil Protein Soup

Ingredients

• 1/2 cup mixed daal (masoor and moong), washed
• 2 Desi eggs, boiled and chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 1 tbsp oil or ghee
• 3 cups water
• Fresh coriander and lemon to serve

Method

1. Heat oil, add cumin seeds, then fry the onion until soft.
2. Add ginger-garlic paste, tomato and turmeric; cook for 2 minutes.
3. Add the washed daal and 3 cups of water; simmer for 18–20 minutes until soft.
4. Stir in the chopped boiled eggs and simmer for 2 more minutes.
5. Serve hot with coriander and lemon.