Spinach, Coriander & Red Lentil Soup

 

          This is a very light and a refreshing soup prepared with spinach and tender stems, coriander leaves with stems and some soaked red lentil. The stems, especially, contains a lot of nutrients and it gives out a distinctive flavour.  It also goes best as a light one-pot meal with some bread sticks or some grilled meat. So check out a step by step pictorial recipe to prepare it.

          This soup is especially good as a diet for the elderly & sick people. For some texture and consistency, I added some red lentils as it contains protein and fiber. So it is ideal to add this yummy and healthy soup in your daily menu.

• 1 cup coriander leaves & stems, roughly chopped
• 1 cup spinach with stems (only the tender ones), roughly chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1 onion, sliced
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• 1 stock cube
• 1/2 tsp. roasted cumin powder
• salt to taste (opt)
• 1/4 tsp. pepper powder
• 1 tbsp. masoor dal (red lentil) soaked for 15 minutes
• 2 cups water
• 1 tsp. lime juice

          Heat oil and sauté the bay leaf . Then add the onion, green chilies and garlic. Sauté till light brown. 

          Then add the spinach and  coriander leaves. Sauté for a few seconds. Now add the stock cube, roasted cumin powder, pepper powder, salt (opt), the soaked lentil and water. 

          Pressure cook for 3-4 whistles. When cool, discard the bay leaf. Blend into a puree and heat through. Serve with a dash of lime juice.

                                  Heat oil and sauté the bay leaf . 

                                 Add the onion, green chilies & garlic. Sauté till light brown.

                               Add the spinach & coriander leaves. Sauté for a few seconds.

                       Add the stock cube, roasted cumin powder, pepper powder, salt (opt), 

                                  the soaked lentil 

                        and water. Pressure cook for 3-4 whistles. When cool, discard the bay

                        leaf. Blend into a puree and heat through. 

                                 Serve with a dash of lime juice.