Ingredients and Method to make Spinach Lentil Soup
1 onion cut fine
1/2 cup split mung lentil (yellow moong dhal)
1 tbsp oil
1 tsp cumin seeds
4 dry red chillies (or to taste)
9 oz /(225 gms)/ 1 pkt of spinach leaves cut into halves or quarters (see notes)
Optional garnish
Few drops of lemon juice per serving
crushed black pepper
croutons
Rinse and drain mung lentil (dhal). Place mung lentil either in a microwave safe container or a shallow glass dish, add sufficient water to up to 1/2 an inch above the lentils. Place in microwave and cook on high in two minute increments until the lentils are soft and mushy. Stir and add water in between as required.
Alternatively place lentils in a heavy bottomed pan with enough water and cook on stove top until soft and mushy, stirring frequently and adding water as required. Or place the lentils in a container with sufficient water, place in pressure cooker and cook until soft, usually for me that is about 2 to 3 whistles. (This time I used the microwave)
Keep lentils aside, retain water if any too.
Heat oil in a large heavy bottomed pan. Add cumin seeds and when it splutters add dry red chillies.
Stir the dry red chillies a couple of times, then add onions and saute until onions are transparent.
Now add spinach, salt to taste and sprinkle a little water, keep the pan covered with a lid and allow spinach to cook. This takes a few minutes. Remove from heat and allow the spinach to cool to room temperature.
Place the spinach and onion in a blender and blend/ grind into a puree.
Remove and keep in a large bowl.
Puree the half the cooked lentils in the same blender and add to the pureed spinach.
Mash balance of lentils and add to pureed spinach+ pureed lentil mixture.
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Place soup in heavy bottomed pan and place on low heat until the soup is hot. Serve hot with garnish of choice and some crusty bread or vegetable sandwich.
Serves 2 to 3
Notes
I mashed half the lentils and pureed half the lentils because I wanted the soup to have some texture. You can just as easily puree the entire cooked lentils for a more smoother feel to the soup.
I garnished my soup with lemon juice, crushed pepper and croutons, but even without the garnishes this soup tastes good.
In case you have very tender spinach leaves you can add them whole, cook them and then puree them, you do not need to cut it in that case.
