Red lentil veggie soup

Every time I get on the blog to post, I promise myself to keep it regular. It is one thing or the other that has kept me away from posting. To start with I have started teaching photography online, which takes up a lot of time, scheduling classes, prepping class material. Not complaining, I just love it but it takes time. Then I also shoot a lot for Adobe, I must have read 8-10 books last year. I'm taking a few courses ( not photography). All that takes away time, but it is not an excuse. I will try to be regular.

Last two months (almost) I was in India, my mom turned eighty and she asked me to come and spend time with her, so I ended up spending a month with her. It was great because my sister was there as well, so it was three of us, I felt I had traveled back in time, school days. Sharing a few images, the one in the deep maroon sari is my mom. I think I look like my mom - my nose...it is the same nose. We ate, we shopped and we had so much fun.I'm so glad I spent time with her and she was so happy. Precious!

Then I was in Bengaluru for about three weeks, we had a family wedding. We had a wedding in the family after nearly twenty years, a total riot. We danced almost all night and it was a big fat Indian wedding. This time I met all my cousins and some of my v v close friends. I wanted to meet a few more people but just could not do everything. I also ran into my best friend who was visiting from Singapore and she was there only for two days. All in all, it was a fabulous trip.

I feel so fortunate to be surrounded by some amazing people. Now, back to Chicago, it is not that cold but it's cold. After the hustle-bustle of India, it really feels very quite here. Somedays I love the quite and somedays I really miss India. Thankfully, I love what I do and that keeps me happy-busy.

This is my go-to recipe for jet-lag days, quick and easy and also very light on the stomach. Red lentil or masoor is one of the lightest lentils to digest, so if you are going vegetarian or vegan - it's good to start with red lentil. It is sold as masoor in the Indian grocery store.

Recipe 

Ingredients

• 1 cup cooked red lentil/masoor 
• 2 cup veggies chopped (red bell pepper, carrots, red pumpkin)
• 1/2 inch ginger
• 2 tbsp ghee
• 1/2 tsp turmeric
• salt and pepper to taste

Instructions 

• In a pan add ghee, let it melt and add the veggies, let it roast. 
• Add salt and cover it till it cooks a bit. 
• Add it to the blender, add the cooked daal and ginger and grind. Add water if necessary. I do not like to add store-bought veggie stock as it has way too much salt. 
• Serve hot with your favorite bread. Garnish with sweet bell pepper, toasted
  pumpkin seeds and roasted ajwain seed ( onion seed) 

It can't get easier than that. I love the vibrant color.