Egg and Lentil Soup Lunch Bowl
PakistaniLunchDesi eggsEasy
Warm masoor daal soup topped with a boiled egg — a light, protein-rich lunch bowl with bread.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 3 Desi eggs
- 1 cup masoor daal, rinsed
- 1 medium onion, chopped
- 1 tomato, chopped
- 2 garlic cloves, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp lemon juice
- Fresh coriander
- Bread to serve
Method
- Boil the daal with onion, tomato, garlic, turmeric, salt and 4 cups water for 20 minutes until soft.
- Blend lightly or mash for a smooth soup.
- Boil the eggs for 10 minutes, cool, peel and halve.
- Ladle the soup into bowls, add egg halves, lemon juice and coriander. Serve with bread.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)16 g
Fat (estimate)9 g
Carbs (estimate)32 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Add water if the soup thickens on standing. Food safety: eggs must be fully boiled. Allergens: contains egg. Substitute: use moong daal instead of masoor. Nutrition figures are estimates only, based on standard per-egg values.