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Butterfly Green Lentil Soup Recipe

Best Served with Butterfly Basmati boiled rice or Butterfly Atta Mark 1 chapatis.


250-300 grams of Green Lentils or brown Lentils

1 Large Onion

20 grams Garlic powder

11/2 tablespoon olive oil or any other cooking oil

2 cloves of Garlic- minced

½ tablespoon paprika

20 grams freshy grated Ginger

½ table spoon black pepper(optional)

2 Tomatoes (Diced)

50 grams Fresh Coriander leaves ( 1 small bundle)

1 tablespoon Roasted Cumin Seeds

1 tablespoon mixed Chilli

Salt to taste


  1. Boil Butterfly Green Lentils (Masoor) until 75% cooked.
  2. In a separate pot, add the olive oil and heat for a few minutes under medium heat. Add the chopped onion and cook until soft.
  3. Add the Diced Tomatoes, crushed garlic, ginger and other spices and allow to cook for a few minutes and stir continuously.
  4. Add your boiled Butterfly Green Lentils and the remaining ingredients and allow to boil for a few minutes. Turn the heat down and simmer for a couple of minutes to harmonize the ingredients.
  5. Turn the heat off, allow to cool and transfer the soup to a blender and blend until you achieve your desired texture. Return the soup into the pot and heat for a few minutes. At this point, you can add some water if you prefer thin soup.
  6. Taste and add salt and pepper if need be.
  7. Garnish with Chopped Coriander and serve when hot.

You can add green chilli as per your taste.

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