Creamy Spinach-Lentil Soup

Name: How to cook Creamy Spinach-Lentil Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

A Chef and A Mom

Creamy Spinach-Lentil Soup

A warm bowlful of soup is welcome as an evening snack or an appetiser anytime, especially in chilly winters. Easy to make, packed with nutrients this Soup could might as well be a dieter’s delight

Ingredient

Food ration :

4 servings

Cooking time :

30 mins

3/4 cup

split yellow lentils

1/2 teaspoon

Turmeric powder

-inch piece of ginger (grated)

large bunch of spinach (washed and chopped roughly, approximately 1/2 pound or 225 grams)

1 Tb

olive oil

1 teaspoon

cumin seeds

dry red chili (broken in half)

6 cloves

garlic (chopped very fine)

to taste

Salt

Half

a lime (or lemon)

4 teaspoons

thick cream (whisked until smooth)

Cooking instructions

* Step 1

Wash the lentils thoroughly under running water. Soak them in enough warm water to cover it for 20 minutes.

* Step 2

Put the lentils into a deep pan and add water -- the level should be two finger digits over the top of the lentils. Boil the mixture over medium heat.

* Step 3

Add the turmeric powder and ginger and stir. Cook until the lentils is soft enough to mash. Add more hot water as you cook, if required, to keep the consistency similar to that of a thick soup.

* Step 4

When the lentils is cooked, add the spinach, season with salt to taste, stir and reduce the heat to low.

* Step 5

In another small pan, heat the oil and add the cumin seeds. Fry the ghee and seeds until they stop sizzling, and then add the dry red chili, chopped garlic, and asafoetida

* Step 6

Fry the mixture until the garlic turns pale golden in color. Carefully add this spice mixture to the cooked, simmering lentils. (It will sizzle and might splash so be careful.)