Lentil soup is pretty filling. You can blend in veggies to make it more drinkable as well.

Me

With almost any soup you might consider too chunky to be drinkable, you could just cut the bits up finer. Maybe borscht.

Italian Minestrone or swiss barley soup. Just cut everything to small pieces. These types of soups are very filling, I often eat them as main dish.

Goulash might work as well but you have to cook it really long so that the meat fells apart easily.

Tarka Dal

🛒 Ingredients

• 1 cup of red lentils
• 1 teaspoon of salt
• ¼ teaspoon of turmeric
• ½ onion
• 8 cloves of garlic
• ⅓ stick of butter
• ½ tomato
• 1 green chili
• 1 teaspoon of red chili powder
• 1 teaspoon of coriander powder
• 1 teaspoon of fenugreek leaves
• 1 teaspoon of cumin powder

📖 Recipe

1. Pre-soak 1 cup of red lentils for 1-2 hours.
2. Boil 4 cups of water and add the lentils, 1 teaspoon of salt and ¼ teaspoon of turmeric.
3. Leave the lentils on a medium to low heat for 20-25 minutes to make the Dal.
4. Take it off the heat and start making the Tarka.
5. Finely dice ½ an onion, 8 cloves of garlic, slice 1 green chilli and chop ½ a medium tomato…
6. Add ⅓ stick of butter to a pan and heat it up on a medium to low heat.
7. Add the diced garlic into a pan and fry it until lightly golden.
8. Add the onion and green chilli into the pan.
9. Next, add the ½ tomato into the pan.
10. Add 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of fenugreek leaves and 1 teaspoon of cumin powder.
11. Give it all a good stir in.
12. Pour in ¼ cup of water.
13. Add some fresh coriander to the Tarka.
14. Pour the Tarka into the Dal.
15. Stir it in and leave to cook on medium to low heat for a few minutes.
16. Add in another cup of water if it needs thinning.