Spinach Lentil Soup with Indian Spices
This creamy, spicy soup is exactly the sort of thing I need to help chase away the winter blues on a gloomy Sunday!
1 teaspoon olive oil
1 small green chili such as a Thai Bird chili, minced
4 cloves garlic, chopped
1-inch piece of ginger, peeled and grated
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon black mustard seeds
1/4 teaspoon cayenne (or more if you like it spicy)
2 medium tomatoes, deseeded and chopped
1 14 ounce can light coconut milk
1 pound petite red or crimson lentils, rinsed in a fine mesh strainer
4 cups chicken or vegetable stock
3 cups of water
1 package (5 ounces) baby spinach, roughly chopped or torn
1/4 cup freshly squeezed lemon juice
salt and pepper to taste
1. Heat a large heavy bottomed stock pot over medium heat. Add the olive oil, green chili, garlic, and ginger, and cook 2-3 minutes or until the garlic begins to turn golden.
2. Add the onion and dry spices and cook a few minutes longer until the mixture becomes very fragrant. Add the tomatoes, coconut milk, lentils, stock, and water, and cook for 20-30 minutes or until the lentils begin to fall apart.
3. Reserve 1 cup of the cooked lentils, then puree the rest of the soup in batches in a blender until smooth. Return the soup to the stock pot. Add the reserved lentils back to the pot, and place over medium heat.
4. Add the spinach and the lemon juice to the soup, and season with salt and pepper. Once the spinach has wilted, the soup is ready. If the soup is too thick, adjust the consistency with more water or stock. If it is a bit thin, let it cook for a few more minutes. Serve immediately.
- Nutritional Information: Per Serving
Total Fat: 6.5 grams
Carbohydrates: 40 grams
Fiber: 8 grams
Protein: 16 grams