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Lentil Spinach Soup

Diet.Chef's picture
Ingredients
  Warm water 5 Cup (80 tbs)
  Brown lentils 1 Cup (16 tbs), sorted and rinsed
  Unsalted butter 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Red onion 1 Large, halved and thinly sliced
  Garlic cloves 5 Medium, minced
  Tomato 1 Large, diced
  Cayenne/Thai / serrano chilies 2 , minced (Wear Gloves When Handling To Prevent Irritation)
  Salt 1 Teaspoon
  Washed spinach 10 Ounce, rinsed and coarsely chopped (1 Bag Triple Washed)
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.

Recipe Summary

Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy

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