Egg and Masoor Daal Protein Soup

Ingredients

• 1/2 cup masoor daal (red lentils), washed
• 2 boiled eggs, halved
• 1 small onion, chopped
• 1 small tomato, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 3 cups water
• 1 tsp cooking oil
• Fresh coriander and lemon

Method

1. Boil the eggs for 10 minutes, cool, peel and halve.
2. Heat oil in a pot and add onion; cook until soft.
3. Add tomato, turmeric and cumin; cook for 2 minutes.
4. Add the daal and water; bring to a boil.
5. Simmer for 15 minutes until the daal is soft.
6. Blend lightly or mash for a smooth soup.
7. Serve in bowls with an egg half, coriander and lemon.