### TranslatedIngredients: 1 cup Masoor Dal (Whole),250 ml Coconut milk,1 teaspoon Extra Virgin Olive Oil,1 Onion - finely chopped,3 cloves Garlic - minced,1 Carrot (Gajjar) - finely chopped,1 Red Bell pepper (Capsicum) - finely chopped,2 Tomatoes - blanched and chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Cumin powder (Jeera),1 Green Chilli - finely chopped,Salt and Pepper,Coriander (Dhania) Leaves - small bunch,1/2 cup Kabuli Chana (White Chickpeas) - cooked,1/4 cup Sunflower Oil ### PrepTimeInMins: 15 ### CookTimeInMins: 35 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Continental ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Lentil And Coconut Milk Soup Recipe, soak lentils/dal in water for 1 hour.In a large sauce pan add 1 teaspoon oil. Add chopped garlic. Once the garlic starts to brown, add chopped onions and allow it to cook until it is transparent. Once the onions have softened, add the tomatoes, carrots, bell pepper and saute for about 5 to 6 minutes until you get a roasted aroma. At this stage add the soaked lentils, turmeric powder, cumin powder, green chili and salt. Give it a good stir. Add 2 cups of water and bring the lentil soup to a brisk boil. Once the lentils comes to a brisk boil, turn the heat to low, cover the pan and cook the lentils until done.Once the lentil is cooked through, add coconut milk. Add water to get the desired consistency. Check the salt and adjust to suit your taste. Let it cook on low heat for 5 minutes and stir in the chopped coriander leaves. Turn off the heat.For crispy Chickpea topping: In a small pan add oil and add cooked chickpea, some cumin powder and little salt. Fry till chickpeas feels slightly crispy. Pour the fried chickpeas over the Lentil and Coconut Milk Soup. Serve the Lentil And Coconut Milk Soup along with a Crusty Garlic Bread and enjoy this soup with friends and family.
