Vegetable Broth with Lentils

For the stock:
2 tablespoones moong dal
2 onions
2 large tomatoes


For the topping:

1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve.

For the stock:

Cut the onions and tomatoes into big pieces. Add the moong dal and 6 teacups of water and cook in a pressure cooker. When cooked, blend in a liquidiser and strain.

Heat the oil and fry the onion for 1 minute. Add the vegetables and fry again for 1 minute. Add the stock and boil for 10 minutes. Add the beans, tomato, salt and pepper and give boil once.