Lentil Spinach Soup Recipe
Ingredients
| Warm water | 5 Cup (16 tbs) | |
| 1 cup brown lentils, sorted and rinsed | ||
| Unsalted butter | 1 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Red onion | 1 Large, thinly sliced | |
| Garlic | 5 Clove (5gm) | |
| Tomato | 1 Large, diced | |
| 2 Thai, cayenne, or serrano chiles, minced (wear gloves when handling to prevent irritation) | ||
| Salt | 1 Teaspoon | |
| Spinach | 1 Bag (1kg), chopped | |
Directions
1. Bring 4 cups of the water and the lentils to a boil in a saucepan over medium-high heat; lower the heat and simmer, partially covered, until the lentils are tender, 20-25 minutes.
2. Melt butter in a large nonstick skillet over medium-high heat. Add the cumin seeds and sizzle just until fragrant, 10 to 15 seconds. Immediately add the onion and garlic and stir-fry until golden brown, 3-4 minutes.
3. Stir in the tomato, chiles, salt, and the remaining 1 cup of water; bring to a boil. Pour the tomato-onion mixture into the saucepan with the lentils. Simmer, covered, stirring occasionally, until the flavors are blended, about 15 minutes. Stir in the spinach just before serving.
2. Melt butter in a large nonstick skillet over medium-high heat. Add the cumin seeds and sizzle just until fragrant, 10 to 15 seconds. Immediately add the onion and garlic and stir-fry until golden brown, 3-4 minutes.
3. Stir in the tomato, chiles, salt, and the remaining 1 cup of water; bring to a boil. Pour the tomato-onion mixture into the saucepan with the lentils. Simmer, covered, stirring occasionally, until the flavors are blended, about 15 minutes. Stir in the spinach just before serving.
Chef
