Ingredients:

• Olive oil 3-4 tablespoon
• Onion cubes 2 medium
• Tomatoes 2 medium
• Carrot 1 large
• Orange lentil gram 1 Cup (soaked for 1 hour)
• Bay leaf 1
• Garlic 4 cloves
• Black pepper powder 1 teaspoon
• Cumin powder 1 teaspoon
• Salt 1 teaspoon or to taste
• Chicken or vegetable stock 2 Cups
• Water 5-6 Cups or as required
• Mint leaves
• Black pepper crushed
• Dried mint leaves

Preparation:

1. In pot, add olive oil and onion, mix well and fry until translucent.
2. Add tomatoes and carrot, mix well.
3. Add orange lentil gram and mix well.
4. Add bay leaf, garlic, black pepper powder, cumin powder, salt and cook for 2 minutes.
5. Add chicken or vegetable stock and mix well.
6. Add water and bring it to boil, cover and cook on low flame for approx. 1 hour.
7. Remove bay leaf, switch off the flame, allow it to cool for few minutes and blend until smooth with the help of hand blender.
8. Switch on the flame and cook on high flame until desired consistency or 8-10 minutes and keep stirring in between. Lentil soup is ready!
9. Heat griddle and roast mint leaves until crispy and brown, set aside and crush with your hands.
10. On serving bowl, add lentil soup, black pepper crushed, dried mint leaves, croutons and serve.