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Spinach and Red Lentil Soup
Red lentils are an awesome option to meet your prenatal nutrition requirements. Now, what if we add the powerhouse of nutrition which is—spinach, to it? Doesn't it sound delicious and healthy at once?
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Prep Time
20
mins
Cook Time
50
mins
Total Time
1
hr
10
mins
Course
Soup
Cuisine
Asian, Indian
Servings
2
people
Ingredients
1x
2x
3x
400
gms
red lentils
soaked in water for 10-15 minutes.
5
cups
vegetable stock
you can add water if not available
1
tbsp
vegetable oil
1
onion
small, chopped
1
tbsp
garlic
minced
1
tomato
large, chopped
1
carrot
chopped
1
tsp
turmeric powder
freshly ground
1
tsp
cumin powder
1
tsp
coriander powder
200
gms
spinach
boiled
lemon juice
as per taste
salt and black pepper
as per taste
chopped coriander leaves
for garnishing
Instructions
Take a heavy bottom pot and heat oil in it. Sauté onion, garlic, tomatoes, and carrots to it.
Add cumin powder, turmeric powder, and coriander powder, salt to it.
When a gentle fragrance of curry will come out, add vegetable broth or water to it. Bring it to boil.
Add red lentils, boiled spinach to it and stir. Close the lid and cook for around 20 minutes.
Mix lemon juice to it. Season with salt (if required) and black pepper, chopped coriander leaves and serve.
Keyword
Pregnant
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