Lentil Soup with Red Chilli Oil

Ingredients and Method:

1/2 cup Masoor or Lentils, uncooked
2 small carrots, peeled and chopped
1/2 cup onion, diced
1 stalk celery, chopped
Few cilantro sprigs
1 tsp ginger paste and 1 tsp garlic paste
3 cups of Low Sodium Chicken stock or Vegetable Stock
Sazon Goya (optional)
Dry Red Chilli
Lime juice

Heat olive oil in a pressure cooker.  Add the ginger and garlic paste and sautee a little.  Add the onions, carrots, and celery and give it a stir.  Add cilantro.  Keep stirring till slightly browned.  Add the chicken or vegetable stock. Add the Goya seasoning or just salt and black pepper.  Pressure cook the soup - about 10 whistles.  Lentils should be a bit al dente. 

Before serving, heat 1 tbsp oil in a pan or tempering pot.  Add 1 to 2 dry red chilli (break them into two for heat). Keep the flame on medium high.  After about 2 minutes, pour this red chilli oil along with the chillies in the lentil soup pot.  Squeeze fresh lime juice before serving.

Note: If you are concerned about the sodium levels in the broth, you can use 2 parts water and just 1 part broth.