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🍲 Creamy Lentil Spinach Soup with Indian Spices

374 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 3 pc.
• ginger, fresh 15 g
• lemons 0.5 pc.
• oil 2 tbsp
• cumin 1 tsp
• coriander, ground 1 tsp
• lentils, red 300 g
• tomatoes, peeled from the can 400 g
• vegetable broth 600 ml
• leaf spinach, frozen 200 g
• sugar pinch
• salt pinch
• pepper, black ground pinch
• curry powder pinch
• coriander, fresh 5 g
• soy yogurt 4 tbsp

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion into very small cubes.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Peel the ginger and cut it into fine cubes.
4. 4. Cut the lemon in half and squeeze the juice from one half.
5. 5. Heat oil in a pot over medium heat.
6. 6. Add the onions, garlic, ginger, cumin, and ground coriander to the pot.
7. 7. Sauté the spices and vegetables for about 3 minutes until they lose their color.
8. 8. Add the lentils to the pot.
9. 9. Fry the lentils for about 2 minutes.
10. 10. Deglaze the mixture with the peeled tomatoes.
11. 11. Add the vegetable broth and the lemon juice.
12. 12. Cook the lentils until soft for about 10 minutes.
13. 13. Add the spinach to the soup.
14. 14. Continue to cook the soup for another 3 minutes.
15. 15. Remove the pot from the heat.
16. 16. Puree the soup roughly using a hand blender or a fork.
17. 17. Season the soup with sugar, salt, pepper, and curry powder.
18. 18. Let the soup cool down for about 5 minutes.
19. 19. Wash the coriander leaves.
20. 20. Shake the coriander dry.
21. 21. Chop the coriander roughly.
22. 22. Distribute the soup onto bowls.
23. 23. Garnish the soup with the chopped coriander.
24. 24. Add one tablespoon of soy yogurt to each serving.
25. 25. Serve the soup and enjoy your meal!

Nutrition per serving

• kcal: 374
• Protein: 19 g · Fett/Fat: 12 g · Carbs: 48 g