Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, red lentil & spinach soup. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Red Lentil & Spinach Soup is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Red Lentil & Spinach Soup is something which I’ve loved my entire life.
The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. As a food crop, the majority of world production comes from Canada and India.
To begin with this recipe, we have to first prepare a few ingredients. You can cook red lentil & spinach soup using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Red Lentil & Spinach Soup:
- Prepare 1 cup lentils, red
- Make ready 1 tomato, small and roughly chopped
- Make ready 1 cup spinach, leaves, roughly chopped
- Make ready 1 small onion, finely chopped
- Get 1 clove garlic, finely chopped
- Make ready 2 tablespoons olive oil
- Get 1 teaspoon ground cumin
- Take 1/2 teaspoon turmeric ground
- Make ready 1 teaspoon salt
Lentils are small legumes loaded with plant-based protein and nutrients and they're delicious in a variety of healthy recipes. A wide variety of red lentil options are available to you, such as style. This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. Red Split Lentils or Masoor Dal, Make Vegan Soups Pastas Stews Salad and Indian Curry Dishes
Instructions to make Red Lentil & Spinach Soup:
- Heat the oil in a large pan on medium heat. Add the onion, stir fry for 5 min or until it becomes translucent.
- Add the garlic, cumin, turmeric, salt, lentils, and cook for one more min.
- Add the chopped tomato and stir well.
- Add 5 cups of water and bring to the boil. Turn down the heat and simmer, stirring occasionally for about 20 min, or until the lentils are tender.
- Use a blender to puree the soup.
- Stir in the spinach and cook for 5 more minutes. Serve warm.
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