Ingredients

• Amaranth seeds/rajgira: ½ cup
• Red lentils/masoor dal: ½ cup
• Onion: 1, chopped
• Carrot: 1, chopped
• Tomato: 1, chopped
• Garlic: 2 cloves, minced
• Vegetable broth: 4 cups
• Oil: 1 tbsp
• Ground cumin: ½ tsp
• Ground coriander: ½ tsp
• Salt and pepper: to taste
• Fresh corriander: for garnish

Preparation

Rinse the amaranth and lentils under water.

Heat oil in a large pot. Add garlic and onion and sauté until the onion is translucent.

Add chopped carrots and tomatoes, cooking for another 5 minutes.

Stir in the cumin and coriander, followed by the vegetable broth, amaranth, and lentils.

Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils and amaranth are cooked.

Season with salt and pepper. Garnish with fresh cilantro before serving.

Servings: 3-4 servings

Notes

• You can add spinach or kale for extra greens.
• This soup can be pureed for a creamy texture, or left chunky for more bite.