Spinach Lentil Soup

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A definitive one-pot Lentil Soup you would require this winter is directly here. This Red Lentil soup is gently spiced, flavourful with liquefying red lentils and spinach. It is wealthy in protein and fiber. This filling and the truly fulfilling soup takes just 30 minutes to make.

We are moving toward the soup season. The time has come to acquire every one of those warm comfortable soups and stews on the table. You can never have enough soup plans, isn’t that so? I mean who doesn’t adore a pot of soup stewing ceaselessly in a pot and prepares in the nick of time for the supper.

Lentil or as we call it ‘Dal’ is a vital piece of Indian Cuisine. For the most part, we serve dal close by rice or Indian bread. Saying that utilization of dal isn’t restricted to make stew. There are different plans utilizing lentils. I may wind up composing a totally different post on that. Be that as it may, for the present, how about we talk about this astounding Spinach Lentil Soup.

Spinach Lentil Soup
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Spinach Lentil Soup

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Recipe by theflavoursofkitchenCourse: SoupsCuisine: IndianDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

This Lentil Spinach Soup with Lemon is a quick and easy one-pot vegetarian meal that is full of unexpected flavor. It’s light, nutritious and satisfying with lots of fiber.

Ingredients

  • 1.5 cup red lentils

  • 8 cups Vegetable stock/ water

  • 1 tbsp Vegetable oil

  • 1 small Onion

  • 1 tbsp Garlic Minced

  • 1 large tomato Chopped

  • 1 large carrot Chopped

  • 1/2 tsp turmeric

  • 1/2 tspn Cumin powder (optional)

  • 1 tbsp Mild Curry Powder

  • 1 tspn Paprika

  • 3 cups spinach Tightly packed

  • cups spinach Tightly packed

  • half lemon wedge

  • fresh coriander leaves

Directions

  • Heat oil in a heavy bottom pot. When medium hot, add chopped onion followed by garlic. Saute 2-3 minutes. The onion will start to soften and no more raw smell of garlic.
  • Stir in chopped tomato and Carrots. Saute for a minute and let the veggies soften.
  • Add all the spices turmeric, cumin, curry powder, paprika. Saute for a minute. This helps to develop the flavour.
  • Stir in washed lentil and stock/water to the pot. Season with salt.
  • Once it comes to a rolling boil, reduce the flame and let it cook covered for another 20 minutes. 
  • When the lentil is almost cooked and carrot is tender, add Spinach to the pot.
  • Mix well and let it simmer for 5 more minutes. 
  • Stir in fresh lemon juice. Adjust the seasoning and add more salt and pepper if required. 
  • Garnish with fresh coriander leaves when serving. 

Notes

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