Lentil and Spinach Soup
(Daal Soup)
¼ green cabbage chopped
1 bunch fresh spinach
1 large carrot diced
1 medium onion chopped
½ cup of tomato sauce
1 teaspoon oregano leaves
½ teaspoon thyme leaves
½ teaspoon black pepper
1 teaspoon curry powder
1 teaspoon turmeric
8 cups water
1 cup yellow split peas
1 teaspoon each of ginger and garlic paste
1 teaspoon ghee/oil
Salt to taste
Wash the yellow split peas and soak in water.
Wash spinach thoroughly, chop into tiny pieces and put aside.
In a deep pot put ghee/oil and place on the stove. When hot, put curry powder and turmeric and stir. Add garlic and ginger paste and stir. Add tomato sauce, stir and let cook for 20 seconds. Put yellow split lintels in the pot and add all the vegetables and water. Add salt and let it boil. As it boils, turn down to medium-low heat and let it simmer for 20 minutes. If cooking in the pressure cooker, watch for the whistle and turn off the stove after two minutes. Let it sit for 10 minutes to cool. Open the lid, add black pepper, stir and enjoy a big bowl of hot soup.
You may add meat or any vegetable available in the house and do not get panic if any mentioned plant is not in your refrigerator.
Helps in cold and cough, detoxifies the body, digests quickly, rich in fiber and nutrients, fills you up, and contains calcium and vitamins that are great for bones.
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May heath be with you!