Sudesh Abrol, Author

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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