Hello, I am Joana. Today, we’re going to make creamy spinach-lentil soup recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Creamy Spinach-Lentil Soup Recipe
Creamy Spinach-Lentil Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Creamy Spinach-Lentil Soup is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy spinach-lentil soup using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Spinach-Lentil Soup:
- Take 3/4 cup split yellow lentils
- Prepare 1/2 teaspoon Turmeric powder
- Take 1 -inch piece of ginger (grated)
- Prepare 1 large bunch of spinach (washed and chopped roughly, approximately 1/2 pound or 225 grams)
- Get 1 Tb olive oil
- Get 1 teaspoon cumin seeds
- Make ready 1 dry red chili (broken in half)
- Prepare 6 cloves garlic (chopped very fine)
- Take to taste Salt
- Get Half a lime (or lemon)
- Make ready 4 teaspoons thick cream (whisked until smooth)
Steps to make Creamy Spinach-Lentil Soup:
- Wash the lentils thoroughly under running water. Soak them in enough warm water to cover it for 20 minutes.
- Put the lentils into a deep pan and add water – the level should be two finger digits over the top of the lentils. Boil the mixture over medium heat.
- Add the turmeric powder and ginger and stir. Cook until the lentils is soft enough to mash. Add more hot water as you cook, if required, to keep the consistency similar to that of a thick soup.
- When the lentils is cooked, add the spinach, season with salt to taste, stir and reduce the heat to low.
- In another small pan, heat the oil and add the cumin seeds. Fry the ghee and seeds until they stop sizzling, and then add the dry red chili, chopped garlic, and asafoetida
- Fry the mixture until the garlic turns pale golden in color. Carefully add this spice mixture to the cooked, simmering lentils. (It will sizzle and might splash so be careful.)
- Take off heat and allow to cool a bit
- Blend the contents using a food processor to thoroughly blend the mixture until it has a smooth soup-like consistency.
- Spoon the soup into large soup bowls. Garnish with a squeeze of lemon and a teaspoon of cream and serve the soup with breadsticks/crusty breads.
- Tip: the spices add a nice flavour to this rich and creamy soup. But you can certainly avoid it if not comfortable
- Tip: use any type/a combination of lentils of your choice for his recipe. They just increase the consistency and nutrition value of the soup
So that is going to wrap this up for this distinctive dish creamy spinach-lentil soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
