Lentil and spinach soup
July 5th 2008 09:46
Ingredients:
3 cups red lentils
500mg spinach, trimmed and chopped finely
Seasoning:
2 tablespoons peanut oil
1 large brown onion, chopped finely
2 garlic cloves, chopped finely
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon chilli powder
750 ml vegetable stock
1 litre water
Salt to taste
1. Heat oil in a large saucepan.
2. Cook onion and garlic, stirring until onion is soft. It is important that the onion does not brown.
3. Add the spices, stirring until fragrant.
4. Add the lentils and stir well to combine with spice mixture. Stir for about 5 mins until the lentils start to turn transparent.
5. Add the stock and water and bring to the boil.
6. Reduce the heat and allow to simmer, uncovered, for 20 minutes. The lentils should be tender by now.
7. Season well with salt and pepper and turn off the heat.
8. Sir in the spinach until it wilts and serve.
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