¼ chopped green cabbage

1 bunch fresh spinach spea-swpotat-soup3

1 medium carrot diced

1 medium onion sliced ½ cup of tomato sauce

1 teaspoon oregano leaves ½ teaspoon thyme leaves ½ teaspoon black pepper ½ teaspoon curry powder

1 teaspoon turmeric 8 cups water ½ cup yellow split peas 1 teaspoon ginger paste 1 tablespoon ghee/ oil

1 teaspoon garlic paste Salt for taste

Wash the spinach thoroughly, chop it into small pieces and set aside. Wash and rinse yellow split lentils and put aside. Heat the ghee/ oil in a large stock pot on medium / high heat. Stir in curry powder and turmeric. When the ghee is hot, add garlic paste, ginger paste, and tomato paste. Stir and cook for about 30 seconds .

Add all the vegetables, salt, and water. Bring to a boil and lower the heat to a medium/ low setting. Let it simmer for 20 minutes. Add black pepper. Mix and enjoy a big bowl of hot lentil and spinach soup! If cooking in a pressure cooker, follow the instructions above until water is added. Close the pressure cooker lid. Once you hear the whistle, turn the stove off after two minutes. Let the pressure cooker sit for 10 minutes to cool down. Add a little more black pepper , stir and your soup is ready to serve. You may add a cup of meat or any other vegetables of your choice (chopped to preference) during the boiling process . Also and don’t get into panic if any of the above mentioned vegetable is not in your refrigerator. Substitutions are great – This is your soup!


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