Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, creamy spinach-lentil soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Blitz the soup until smooth, then stir through the cream and season. Keep the soup warm over a low heat. Heat a little oil in a non-stick pan over a medium heat.
Creamy Spinach-Lentil Soup is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Creamy Spinach-Lentil Soup is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook creamy spinach-lentil soup using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Spinach-Lentil Soup:
- Prepare 3/4 cup split yellow lentils
- Get 1/2 teaspoon Turmeric powder
- Get 1 -inch piece of ginger (grated)
- Prepare 1 large bunch of spinach (washed and chopped roughly, approximately 1/2 pound or 225 grams)
- Take 1 Tb olive oil
- Get 1 teaspoon cumin seeds
- Take 1 dry red chili (broken in half)
- Prepare 6 cloves garlic (chopped very fine)
- Get to taste Salt
- Get Half a lime (or lemon)
- Make ready 4 teaspoons thick cream (whisked until smooth)
Creamy Spinach-Lentil Soup A warm bowlful of soup is welcome as an evening snack or an appetiser anytime, especially in chilly winters. Easy to make, packed with nutrients this Soup could might as well be a dieter's delight. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender. A creamy spinach soup with just a hint of curry.
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 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
I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. In a large skillet, heat the olive oil over medium heat. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent.
So that’s going to wrap it up for this exceptional food creamy spinach-lentil soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
