Hi, I am Elise. Today, we’re going to make creamy spinach-lentil soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Spinach-Lentil Soup Recipe
Creamy Spinach-Lentil Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Creamy Spinach-Lentil Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. 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:
- Make ready 3/4 cup split yellow lentils
- Take 1/2 teaspoon Turmeric powder
- Make ready 1 -inch piece of ginger (grated)
- Take 1 large bunch of spinach (washed and chopped roughly, approximately 1/2 pound or 225 grams)
- Take 1 Tb olive oil
- Make ready 1 teaspoon cumin seeds
- Prepare 1 dry red chili (broken in half)
- Prepare 6 cloves garlic (chopped very fine)
- Prepare to taste Salt
- Take Half a lime (or lemon)
- Prepare 4 teaspoons thick cream (whisked until smooth)
Instructions 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 sausage 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’s going to wrap it up with this exceptional dish creamy spinach-lentil soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
