Lentil and Spinach 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!
¼ chopped green cabbage
1 bunch fresh spinach
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!
1 carrot cut into small pieces
1 turnip cut into small pieces ½ cup cut frozen green beans
1 medium onion chopped (small) ½ cup frozen peas
1 sliced bell pepper
1 large tomato ½ cup tomato sauce ½ tsp oregano leaves
1 tablespoon corn starch ½ tsp thyme leaves
1 tsp cumin seeds
1 tsp paprika 1 tsp turmeric powder ½ tsp black pepper
1 tsp garam masala 8 cups of water ¼ cup of rice
¼ cup yellow (also known as toor ) split lentils
Couple bay leaves – 1 or 2 to taste Salt for to taste
One tablespoon ghee/ oil
1 tablespoon ginger & garlic paste
2 Serrano peppers thinly sliced (optional)
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